Spring has sprung, and there's no better way to celebrate in-season vegetables than with a fresh and flavourful chopped salad.
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Serves
4
Asparagus
Radish
Cucumber
Fresh Mint
Frozen Pea
Mixed Cooked Grains
FOR THE DRESSING
Wholegrain Mustard
Lemon
Honey
Olive Oil
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Serves
4
Asparagus
Radish
Cucumber
Fresh Mint
Frozen Pea
Mixed Cooked Grains
FOR THE DRESSING
Wholegrain Mustard
Lemon
Honey
Olive Oil
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Step 1.
Bring a large pan of salty water to a boil the asparagus for 1-2 mins. Drain and run under cold water to stop any further cooking and set aside.
Step 2.
Cook your mixed grains/quinoa according to package instructions and allow it to cool. Add your frozen peas to a microwave-safe bowl and microwave for 2 mins on high. Once cooked, allow them to cool.
Step 3.
Slice your cucumber in half lengthwise and scoop at the seeds. Chop off the tops and bottoms of the radishes.
Step 4.
Add your asparagus, radish, cucumber, and mint (reserving some of the mint for garnish later) to a chopping board and chop them up into rough chunks.
Step 5.
Add your chopped ingredients all to a bowl and throw in your cooked grains and peas.
Step 6.
Make a quick dressing by combining the olive oil, mustard, honey and juice of the lemons. Mix until emulsified and season with salt to taste.
Step 7.
And the dressing to the bowl and toss it vigorously. Garnish with some torn mint and salt. Serve and enjoy.
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