Serves: 6
INGREDIENTS
250 grams slim asparagus
200 grams snow peas
200 grams sugar snaps
200 grams slim green beans
Dressing
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon wholegrain mustard
1 clove garlic, crushed
2 teaspoons runny honey
sea salt and freshly ground black pepper
METHOD
Salad: Snap the woody ends off the asparagus, top and tail the peas and beans. Bring a pot of well salted water to the boil. Blanch each vegetable separately, dropping them into a bowl of iced water as they are cooked. Drain and dry on paper towels.
Dressing: Whisk the dressing ingredients together in a bowl. Season well.
To serve: Toss the dressing through the vegetables and place on a serving platter. Serves 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.