Spring Salad British (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Pinch of Maldon Salt
02 -
Cracked black pepper
03 -
Handful of pea shoots
04 -
250g Asparagus
05 -
150g Frozen garden peas
06 -
150g Frozen broad beans
07 -
500g Jersey royal potatoes
→ Wild Garlic Pesto
08 -
10g Pecorino, finely grated
09 -
1 tsp Capers
10 -
20g Pine nuts
11 -
150ml Olive oil
12 -
Small handful basil leaves
13 -
75g Wild garlic leaves
# Instructions:
01 -
Throw the garlic leaves, basil, olive oil, pine nuts, capers, and grated Pecorino cheese into a blender or food processor. Blend it all together until it turns into a paste. You can decide how smooth or chunky you want it. It'll have a bright green pop of color from the garlic leaves.
02 -
Spoon the blended pesto into a little bowl and keep it handy for later.
03 -
Chop any Jersey royals that are too big to cook evenly. Pop all the potatoes into a big pot of water and bring it to a boil. Turn it down and let them gently simmer for 10 minutes, or until a knife goes through them easily.
04 -
While potatoes are on the hob, put another pot of water on to boil. Toss the asparagus, peas, and broad beans in for a quick 1-minute cook. Drain the water fast so they stay bright and crunchy.
05 -
After draining your potatoes, leave them for a minute so the steam can dry them out. Mix two-thirds of the pesto with the warm potatoes and coat them nicely.
06 -
Grab a big serving plate and spread out the potatoes covered in pesto. Pile the cooked asparagus, broad beans, and peas on top.
07 -
Pour the leftover pesto all over the veggies. Sprinkle with cracked black pepper and Maldon salt. Toss on some fresh pea shoots as a garnish. Serve it up warm!
# Notes:
01 -
That wild garlic pesto works wonders as a drizzle for roasted veggies, meats, or even swirled into a bowl of pasta.
02 -
Switch things up by adding some blue cheese, sliced cherry tomatoes, fresh herbs, or even a bit of red onion.
03 -
Another dressing idea? Try an apple cider vinaigrette using Aspall's Apple Cyder Vinegar.