Celebrate spring with a tasty dish of spring greens!
This recipe is super easy to make and you can change it up with whatever green veg you have!
You can swap the sesame seeds for pumpkin or sunflower seeds or your favourite chopped nuts. You can choose to leave out the onion in the dressing and keep it more fresh. If you don’t have access to edamame beans, replace with another form of protein of your choice (or use blanched peas instead!)
What You Need:
200g asparagus, sliced into 3cm pieces
200g green beans, sliced into 3cm pieces
200g edamame beans
200g tenderstem broccoli, sliced into 3cm pieces (or head of broccoli, sliced)
50g baby spinach leaves
2 tbsp sesame seeds, toasted
FOR THE DRESSING
1 shallot or small red onion, very finely sliced into rings
Pinch chilli flakes
1 tsp sesame oil
2 tbsp olive oil
Juice and zest of half a lemon
Salt and freshly ground black pepper
Method:
1/ Blanch the asparagus, beans and broccoli in hot water for a few minutes, then transfer to ice-cold water before placing in a colander to drain.
2/ Whisk the dressing ingredients together, then toss the blanched veggies and spinach together in a large bowl with the salad dressing and toasted sesame seeds.
3/ Plate on a large platter and serve (serves 4 to 6).
