Charred Spring Greens Salad with Feta, Herbs & Hazelnuts (alongside a broad bead and avocado dip)

A vibrant, fresh salad packed with charred greens, sweet peas and asparagus, creamy feta, and a bright minty dressing. Perfect spring or summer salad as a meal in its self and delicious served alongside Avocado and Broad bean Guacamole.

Ingredients

For the Dressing

3 tablespoons olive oil

1–2 shallots, very finely sliced

1½ tablespoons raw apple cider vinegar

Juice of one lemon

2 teaspoons Dijon mustard

2 teaspoons caster sugar

Fresh mint, finely chopped

Salt & Black pepper

For the Salad

6 courgettes, sliced lengthways and oven roasted or pan charred until lightly golden

2 packs asparagus, roasted until lightly charred

1 bag mixed salad leaves or more if you like salad leaves!

2 handfuls frozen fine green beans

1 sprig fresh mint

3 tablespoons frozen peas

2 tablespoons frozen sweetcorn

2 tablespoons roasted hazelnuts

30g of fresh mint, chopped

30g parsley, chopped

1 pack feta cheese, cut into 2cm cubes

Method

1. Cook the vegetables

Roast or char the courgettes until lightly golden and softened. Roast the asparagus until

tender with slightly charred edges.

2. Prepare the greens

Bring a small pan of salted water to the boil. Add the fine green beans and the sprig of mint

and cook for 3–4 minutes until tender but still vibrant green. Add the peas and sweetcorn for

the final minute of cooking. Drain and allow to cool slightly.

3. Make the dressing

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard,

caster sugar, shallots, and chopped mint until well combined.Taste and adjust

seasoning/sugar to your taste.

4. Assemble the salad

Arrange the salad leaves on a large serving platter or bowl. Top with the charred courgettes,

asparagus, green beans, peas, and sweetcorn.

5. Finish and serve

Scatter over the feta, roasted hazelnuts, chopped mint, and parsley. Spoon over the dressing just before serving.

Avocado & Broad Bean Guacamole

A fresh, vibrant mash that’s lighter than a traditional guacamole and is delicious alongside this salad. (or a great ‘canapé’ dip)

Ingredients

• 250g podded broad beans, 1 large avocado, peeled.

• 1 lemon - juiced to give 1½ tbsp lemon juice

• 60ml olive oil

• Salt

• To add some ‘heat’ use either Ottolenghi Green Chilli Harissa or Eaten Alive’s Jalapeno & Lime Fermented Hot sauce.

Method

1. Fill a small saucepan with salted water and bring to the boil. Blanch the broad beans for 2

minutes, then drain, refresh under cold water and drain again.

2. Put the broad beans into a food processor with the avocado, lemon juice, 2 tablespoons of

olive oil and ¼ teaspoon of salt and harissa if using. Blitz until almost smooth. Serve and enjoy!