Nothing hits the spot like a fresh and crunchy green salad. This one contains heaps of seasonal veggies dressed in vegan yoghurt.
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Serves
4
Asparagus
Tenderstem Broccoli
Mangetout
Pea
Courgette
Mixed Herb
Red Onion
Mixed Seeds
Unsweetened Soya Yoghurt
FOR THE DRESSING:
Lemon
Dijon Mustard
Olive Oil
Agave Syrup
Salt
Black Pepper
Serves
4
Asparagus
Tenderstem Broccoli
Mangetout
Pea
Courgette
Mixed Herb
Red Onion
Mixed Seeds
Unsweetened Soya Yoghurt
FOR THE DRESSING:
Lemon
Dijon Mustard
Olive Oil
Agave Syrup
Salt
Black Pepper
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Step 1.
Bring a large pot of well-salted water to the boil. Break off and discard the woody ends of the asparagus. Slice the spears into 1cm diagonal pieces, keeping the tips larger. Cut the broccoli florets off and slice the stems into small pieces.
Step 2.
Blanch the asparagus, broccoli, mangetout and peas for 1½ mins, then drain and set aside to cool.
Step 3.
Peel the courgette into long ribbons. When you get to the core, chop it into small cubes. Finely chop the herbs. Finely slice the onion.
Step 4.
To make the vinaigrette, juice the lemon into a large mixing bowl and add all of the remaining dressing ingredients. Whisk to combine.
Step 5.
Add the blanched veg, courgette, onion, herbs, seeds and nuts to the dressing bowl with another good pinch of salt. Toss well, making sure everything is covered. Taste and adjust, adding more olive oil, salt or lemon juice to your taste.
Step 6.
To serve, spread some soya yoghurt onto the bottom of a large plate and pile the salad on top. Finish with an extra drizzle of olive oil.
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