Name: Green salad
Yield: For 6–8 as a side dish
Ingredients: 20 mint leaves, shredded; 3 tbsp extra virgin olive oil; 1 tbsp lemon juice; 100 g (3½ oz./1½ cups) pea shoots (or use wild rocket/arugula or frisée/curly endive); ½ tsp flaky salt; 20 basil leaves, shredded; 350 g (12 oz.) edamame beans in their pods; 50 g (1¾ oz./⅓ cup) peas, fresh or frozen; 300 g (10½ oz.) asparagus; 1 long cucumber; 2 courgettes (zucchini); 1 generous handful flat-leaf (Italian) parsley leaves, shredded

Preparation info

For
6–8
as a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This is so simple it almost doesn’t need a recipe, but it’s really here as a reminder of what you could use when in season. A summer-raised courgette (zucchini) will be infinitely better than one from a hothouse in winter, so use what’s best at the time. Different shades of green from the different ingredients – and the more the merrier – will make it look really good. A mandolin is good to use for all this slicing.