Cabana x Tart.. Spring Salad
A vibrant and crunchy spring salad - perfect alongside grilled meat, fish or roast chicken.
Asparagus- 300g (woody ends removed)
Fresh podded peas- 300g (fresh or frozen)
Green beans- 200g, ends removed
Pea shoots- 60g
5 radishes, finely sliced
1 tbsp toasted flaked almonds
1 shallot, finely diced
1 red chilli, deseeded and finely chopped
1 tbsp Apple cider vinegar
1 tbsp olive oil
1 tsp honey
½ lemon juice
Small bunch dill
Small bunch basil
Edible flowers (optional)
1. First make your dressing – add this shallot to the apple cider vinegar, olive oil, lemon, honey, chilli and allow to sit for 30 minutes to infuse, season generously.
2. We have kept the peas raw, as they are sweet, but if yours are under right then give them a minute blanch . Add the peas to a mixing bowl.
3. Next up blanch the green beans and the asparagus for a couple of minutes (place into cold water to stop cooking and keep crunchy). Add these (drained) to the mixing bowl with the sliced radishes, pea shoots, toasted almond flakes and herbs
4. Mix in the dressing, and plate up with edible flowers and some reserved dill on top.