Spring Asparagus Salad with Citrus Mustard Dressing Vegan Collection 31/05/2019, Recipes
Think salad is boring? Think again with this spring asparagus salad-with-a-twist. Smoky, chickpea croutons add crunch, topped off with peppery radish and drizzled with honey & mustard dressing.
Time: approx. 10 min active, 20 min total. Average £/serving: £4.00. Not for freezing.
What you get:
can of chickpeas
green salad leaves
pack of asparagus
fresh mint leaves
Rose Farm honey and mustard dressing
From your larder:
2-3 tbsp olive oil (optional)
salt and pepper to season
Wash all the vegetables and dry with a kitchen paper towels.
Drain the chickpeas and rinse through with cold water. In a roasting tray or foil, toast the chickpeas under a medium oven grill, sprinkled with smoked paprika and salt. Toast until they turn into a crunchy crouton.
Steam the asparagus until they are soft and set aside in a bowl of cold water and ice to keep their colour.
In a salad dish, toss the green leaves with ½ cup of dressing. Toss the salad by hand so the lettuce leaves keep their shape.
Slice the radish, half the cherry tomatoes and slice the asparagus lengthways. Decorate the tossed green leaf salad with all the ingredients and season to taste.
NB: This collection will provide you with substantial leftover ingredients for further recipes.
by Melanie R Gonzalez, nutritionist at CookYourLife