Spring salad

En­joy the best veg­eta­bles of the sea­son with this sim­ple and quick recipe us­ing ar­ti­choke hearts, asparagus, peas and rocket

EDP Norfolk - - FOOD & DRINK -

(Serves 2) In­gre­di­ents


A se­lec­tion of baby salad leaves 250g of ar­ti­choke hearts, pre­cooked

A bunch of asparagus

½ cup freshly shelled peas, cooked and drained

½ cup soy beans (or broad beans), cooked and drained

A large hand­ful of rocket

1 large avo­cado, de-stoned and sliced Basil leaves


3 tbsp ex­tra vir­gin olive oil

1-2 tbsp freshly squeezed lemon juice ½ tsp Dijon mus­tard

Sea salt

Freshly ground black pep­per


A lo­cal cheese of your choice, hal­loumi, moz­zarella or pecori­noro­mano or a vegan cheese crusty bread (op­tional)


Make the dress­ing in a ma­son jar or a small bowl; mix the ex­tra vir­gin olive oil, the freshly squeezed lemon juice, Dijon mus­tard, salt and pep­per, re­place the lid and shake or whisk the in­gre­di­ents in the bowl to com­bine and emul­sify the dress­ing. Set aside un­til ready to serve.

Trim the stalks of the asparagus and place be­neath a pre-heated grill for three to five min­utes, turn­ing as you see the asparagus colour slightly.

Slice the ar­ti­choke hearts; here we used pre-cooked ar­ti­choke hearts in wa­ter (to avoid the spikes), but you could use ar­ti­choke hearts mar­i­nated in olive oil from a lo­cal deli.

Ar­range the rocket and baby leaves on two plates, top with the sliced avo­cado and spoon the cooked and drained peas and soy beans (or broad beans) over the salad.

Slice the grilled asparagus and ar­range on the salad with the ar­ti­choke hearts.

Scat­ter the basil leaves on top. Slice or break off chunks of your cho­sen cheese and ar­range over the salad. Driz­zle the salad with the dress­ing and serve with some crusty bread. Recipe, words and im­age by Emily Di­a­mond

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