Spring goodies.

Spring brings with it so many seasonal goodies. Broad beans and asparagus are two of my absolute, all-time favourites and this super bright salad is both pleasing to the eye and the tummy. There are several steps involved in blanching each of the vegetables separately but it is worth taking your time to ensure those vibrant greens keep their colour.

Asparagus, broad beans, green beans and spinach all contain plenty of Vitamins A, C and K, as well as folate. Green vegetables also contain phytoserols which have been demonstrated to help reduce cholesterol. They are low in kilojoules and high in fiber, making them a nutrient rather than energy dense food. The chili, lemon and shallots give the dish a bit of zing, perfect for serving alongside some fish or seafood for a lovely, light spring dinner.

All of the ingredients are easy to get hold of and are relatively cheap at the green grocer right now. If the broad beans prove elusive you can always buy them frozen from the supermarket. They’re not quite as good as the fresh ones but are handy substitute.

This salad is one of Yotam Ottolenghi’s and can be found on his webpage if you fancy giving it a try.