Name: Insalata primavera
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 bunches asparagus, trimmed and thinly sliced lengthways on a mandoline; 3 zucchini, thinly sliced lengthways on a mandoline; 300 gm small podded broad beans (about 600gm unpodded), shelled; 2 spring onions, thinly sliced; 1½ cups young dandelion leaves (loosely packed); ¾ cup mint; Mint dressing; 100 ml extra-virgin olive oil; ⅓ cup finely chopped mint; Juice of 1 lemon, or to taste; 1 tbsp apple cider vinegar; 1 garlic clove, finely chopped

Insalata primavera

This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.

Serves 4

Prep

15M

Use any combination of spring vegetables in this salad, but aim for a contrast of flavours and textures. New-season broad beans are generally small and tender, meaning they can be served raw. If yours are on the large side, blanch and refresh them before peeling.

Ingredients

3 bunches asparagus, trimmed and thinly sliced lengthways on a mandoline

3 zucchini, thinly sliced lengthways on a mandoline

300 gm small podded broad beans (about 600gm unpodded), shelled

2 spring onions, thinly sliced

1½ cups young dandelion leaves (loosely packed)

¾ cup mint

Mint dressing

100 ml extra-virgin olive oil

⅓ cup finely chopped mint

Juice of 1 lemon, or to taste

1 tbsp apple cider vinegar

1 garlic clove, finely chopped

Method

1.For mint dressing, mix ingredients in a bowl and season to taste.

2.Combine asparagus, zucchini, broad beans and spring onion in a large bowl, drizzle with mint dressing to taste and toss lightly to combine. Scatter with dandelion and mint, drizzle with extra dressing and serve.

Styling by Emma Knowles