Recipes
Sweet pea & bean salad with a tangy drizzle
Crisp and full of fresh flavours, this starter is spring on a plate
Crisp and full of fresh flavours, this starter is spring on a plate
(1 votes)
Cook: 15 Mins
Serves: 6
Nutritional Information
Each 83g serving contains
Energy
219kj
52kcal
219kj
52kcal
3%
Fat
2.4g
2.4g
Low
3%
3%
Saturates
0.2g
0.2g
Low
1%
1%
Sugars
1.7g
1.7g
Low
2%
2%
Salt
0.02g
0.02g
Low
<1%
<1%
of your reference intake.
Typical energy values per 100g:
264kj/63kcal
Typical energy values per 100g:
264kj/63kcal
Ingredients
125g Extra Special Asparagus Tips
75g Frozen For Freshness British Garden Peas
75g Frozen For Freshness Broad Beans, shelled
3tbsp low-fat yogurt
1tbsp rapeseed oil
1tbsp snipped chives
Juice and zest ½ lemon
2 Grower’s Selection Little Gem lettuces, washed and torn
3 radishes, sliced into thin rounds
1 punnet cress, trimmed
Method
1
Bring a large pan of water to the boil and blanch the asparagus, peas and broad beans for 2-3 mins.
2
Refresh in a bowl of ice-cold water so they retain some bite. Drain on kitchen roll.
3
To make the dressing, whisk together the yogurt, rapeseed oil, chives, lemon juice and zest, and season with black pepper.
4
Arrange the lettuce leaves, peas, broad beans, radishes and cress on 6 serving plates.
5
Drizzle the dressing over the salad and serve immediately.