Ingredients Jump to Instructions ↓

  1. 250 g carrots

  2. 200 g asparagus

  3. 150 g broad beans , podded

  4. 150 g fresh peas , podded

  5. 1 tbsp Dijon mustard juice of

  6. 1 lemons

  7. 100 ml olive oil

Instructions Jump to Ingredients ↑

  1. Carrot and seasonal vegetable salad Method 1. Bring a large pan of salted water to the boil.2. Add in the carrots, return to the boil and cook for one minute, then add in the asparagus, broad beans and peas.3. Cook for 5 minutes until just tender; drain, then refresh under cold water. Drain.4. Whisk together the mustard and lemon juice, mixing well. Whisk in the olive oil and season with salt and freshly ground pepper.5. Toss together the carrots, asparagus, broad beans and peas in a serving bowl. Add in the dressing and toss thoroughly. Serve.


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