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Spring Asparagus Salad with Citrus Mustard Dressing Vegan Collection 31/05/2019, Recipes

Serves 4

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

cherry tomatoes

pack of asparagus

fresh mint leaves


smoked paprika

Rose Farm honey and mustard dressing

From your larder:

2-3 tbsp olive oil (optional)

lemons (optional)

salt and pepper to season


Step 1:

Wash all the vegetables and dry with a kitchen paper towels.

Step 2

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.

Step 3

Steam the asparagus until they are soft and set aside in a bowl of cold water and ice to keep their colour.

Step 4

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.

Step 3

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