By Laura Davis|
March 14, 2022|
4 min read
Not only a great way to get your greens in, but this salad bowl is perfect for making the most of the seasonal spring vegetables.
Oven, Chopping Board, Knife, Baking Trays, Weighing Scales, Measuring Spoons, Measuring Jug.
10 New potatoes
1 Medium head of broccoli, chopped into small florets
1 Courgette, cut into 1.5cm rounds
180g Asparagus, woody ends removed
150g Frozen edamame beans
100g Frozen peas
50g Almonds, roughly chopped
2 Spring onions, thinly sliced
1 Avocado, sliced
25ml Extra virgin olive oil
Salt & pepper to season
2 tbsp Extra virgin olive oil
2 tbsp Apple cider vinegar
1 tbsp Maple syrup
Juice of ½ Lemon
Pre – heat an oven to 200oc.
Place the new potatoes into a saucepan of cold salted water. Bring to the boil and then simmer for 15 – 20 minutes or until just cooked. Drain and place into iced water to stop the cooking process.
Toss the broccoli florets in 1 tbsp of the olive oil, season with salt and pepper and transfer to a large baking tray.
Next take the courgette, coat each slice in 1 tsp of the olive oil, season with salt and pepper and add this to the baking tray too.
Pop the baking tray in a pre – heated oven and roast the vegetables for 7 – 8 minutes.
Meanwhile toss the asparagus in a tsp of olive oil, salt and pepper. Transfer the spears to a small baking sheet. Add these to the oven with the other roasted vegetables and roast for a further 5 minutes.
Place your peas and edamame beans in a bowl and cover with boiling water for 2 minutes to blanch them. Drain and set aside.
Make the salad dressing, by whisking all the ingredients together.
To serve, drain the potatoes. Place all the ingredients together in a large bowl and toss to combine with the dressing.