Name: Allotment salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 8 (or 4-6 with leftovers)
Ingredients: 8 asparagus spears, halved; 250g green beans halved; 250g long-stem broccoli chopped into 2cm lengths; 200g peas fresh or frozen; 8 radishes sliced; 1 pointed cabbage shredded; 4 spring onions sliced; handful of mint leaves, chopped; 4 tbsp olive oil; 1 tbsp Dijon mustard; 1 lemon juiced

Allotment salad

Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue

30 min total 20 min prep 10 min cook Serves 8 (or 4-6 with leftovers) 122 cal

Instructions

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1 To make the dressing, combine all the ingredients in a bowl and season well.
2 Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.
3 Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.