The ultimate spring salad

The ultimate spring salad

Packed with seasonal produce, this vibrant veggie platter is ideal as part of an alfresco meal during the first warm days of spring

  • Feeds 4Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1396kj 331kcal
  • Fat
    Low 15%
  • Saturates
    Low 26%
  • Sugar
    Low 15%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 2g


  • 650g Co-op Jersey Royals
  • 125g Co-op British asparagus,tips and stems separated
  • 100g Co-op frozen peas
  • 300g Co-op frozen broad beans
  • 200g radishes, sliced
  • 100g Feta, crumbled
  • 1 tbsp Co-op extra virgin olive oil
  • Juice of 1 lemon
  • 1 clove garlic, grated
  • 2 tbsp breadcrumbs, toasted
  • Zest of 1 lemon
  • 2 tbsp flat leaf parsley, chopped


  1. Cook the potatoes in boiling water for 12-15 mins, or until just tender
  2. Drain and cool, then cut into slices
  3. Use a vegetable peeler to shave the asparagus stems into ribbons and place in a bowl of cold water
  4. Meanwhile, cook the peas and broad beans in boiling water for 4-5 mins, adding the asparagus tips for the last minute
  5. Drain and plunge into cold water to refresh
  6. Whisk the dressing ingredients together and season, then mix the ingredients for the garnish together in a separate bowl
  7. Drain the asparagus ribbons and toss with the potatoes, peas, beans, asparagus tips and radishes
  8. Add the dressing and toss again to make sure everything is coated
  9. Serve in a big bowl sprinkled with the crumbled Feta and the garnish