Pea salad

A colourful combination of fresh garden vegetables combine to make a tasty dish in Janet Brinkworth's simple recipe
By Janet Brinkworth
Pea salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 400baby g carrots, with ferny tops still attached
  • 100 g tips of asparagus
  • 400 g fresh broad beans
  • 400 g fresh peas, podded

For the dressing:

  • handful of mint leaves, chopped
  • handful of chopped parsley
  • lemon juice, for dressing
  • olive oil, for dressing
  • black pepper

Method

1. Bring a large pan of salted water to the boil. Add in the baby carrots and cook for 3-4 minutes.2. Add in the asparagus tips and cook for 1-2 minutes, then add in the broad beans.3. Add in the peas and cook until the peas are tender, around 2-3 minutes. Drain and plunge into cold water.4. In a food processor, place the mint, parsley, lemon juice and olive oil. Blend into a smooth dressing. Season with salt and freshly ground pepper.5. Arrange the boiled vegetables in a serving bowl. Drizzle with the dressing and serve.

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