A pinch and a punch for the first of the month! What's even better is that it's the first of spring! I had to celebrate with something fresh and delicious! The blossoms are out and the sun is shining which means it is time to start having long boozy outdoor lunches with friends while enjoying gorgeous platters of food! (Not that winter stopped me) This salad is perfect for the occasion and has a fresh crunch that is oh-so-perfect with a crisp Sauvignon blanc!
Serves 6, cook time: 20 minutes
- 200 grams asparagus, halved
- Olive oil
- 50 grams toasted walnuts
- 1 cup fresh/frozen peas
- ½ cup Edamame beans
- 6 radishes thinly sliced
- 2 medium zucchini, made into ribbons with a vegetable peeler
- 30 grams of rocket
- A handful of baby leaves chopped bite size
- 80 grams Chevin Goats cheese
- Zest of one lemon
- Half a cup of toasted walnuts
- Juice of 1 lemon
- 3-4 tablespoons Olive Oil
- 2 teaspoons tahini
- 1 teaspoon honey
- 1 teaspoon balsamic
- Salt and pepper
Add a dash of olive oil to a frying pan over a medium heat. Fry the asparagus for 2-3 minutes until the raw flavour is gone but they still have some crunch. Remove from heat and set aside. In the same frying pan turn up the heat to a medium/high heat and toast the walnuts for 5 minutes or until they start to turn golden brown.
Add the peas and edamame beans to individual bowls. Top up with boiling water and blanch for 5 minutes. Remove the water and set aside the peas and beans.
Mix all the dressing ingredients in a small bowl.
On a large salad plate start to assemble the salad. This salad is great in layers then topped with the dressing.
Start with the lettuce, zucchini, rocket, beans, peas and asparagus then add the radishes, goats cheese, lemon zest and walnuts!
Top the salad with the dressing and serve!