Name: Insalata primavera
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 bunches asparagus, trimmed and thinly sliced lengthways on a mandoline; 3 zucchini, thinly sliced lengthways on a mandoline; 300 gm small podded broad beans (about 600gm unpodded), shelled; 2 spring onions, thinly sliced; 1½ cups young dandelion leaves (loosely packed); ¾ cup mint; Mint dressing; 100 ml extra-virgin olive oil; ⅓ cup finely chopped mint; Juice of 1 lemon, or to taste; 1 tbsp apple cider vinegar; 1 garlic clove, finely chopped

Insalata primavera

This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.

Use any combination of spring vegetables in this salad, but aim for a contrast of flavours and textures. New-season broad beans are generally small and tender, meaning they can be served raw. If yours are on the large side, blanch and refresh them before peeling.

Ingredients

3 bunches asparagus, trimmed and thinly sliced lengthways on a mandoline

3 zucchini, thinly sliced lengthways on a mandoline

300 gm small podded broad beans (about 600gm unpodded), shelled

2 spring onions, thinly sliced

1½ cups young dandelion leaves (loosely packed)

¾ cup mint

Mint dressing

100 ml extra-virgin olive oil

⅓ cup finely chopped mint

Juice of 1 lemon, or to taste

1 tbsp apple cider vinegar

1 garlic clove, finely chopped

Method

1.For mint dressing, mix ingredients in a bowl and season to taste.

2.Combine asparagus, zucchini, broad beans and spring onion in a large bowl, drizzle with mint dressing to taste and toss lightly to combine. Scatter with dandelion and mint, drizzle with extra dressing and serve.

Styling by Emma Knowles

Ingredients

Method

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