Summer Salad

Name: Summer Salad
Yield: Serves 4
Ingredients: 300 g baby carrots; 250 g podded baby broad beans; 6 lemon balm leaves (optional); a small bunch of fresh chives; 100 g freshly podded peas; a small handful of fresh mint; 1 baby gem lettuce or similar amount of preferred leaves; 1 baby gem lettuce or similar amount of preferred leaves; a large handful of fresh, young curly parsley leaves; a large handful of fresh, young curly parsley leaves; a good pinch of flaked sea salt; 1 heaped teaspoon caster sugar; 2 good teaspoons Dijon mustard; 2 tablespoons white wine vinegar; ground black pepper; 3½ tablespoons olive oil; 3½ tablespoons sunflower oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

This just sings summer, sunshine, gardens, outdoor eating, chirping swallows ... it’s so fresh, gentle, pleasing and gratifyingly healthy.

Ingredients

300 g baby carrots
250 g podded baby broad beans
1 bunch

Summer
Vegan
Gluten-free

Method

Wash but don’t peel the carrots and leave a tiny green tuft at the stalk. Half-fill a small saucepan with water and bring to the boil. Add the beans and cook for 2-3 minutes until tender. Remove with a slotted spoon to a colander, cool under running water and then peel. Cook the carrots in the boiling water for 4 minutes until just tender. Drain and rinse under running water until cold. Peel th