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Summer salad of purple sprouting broccoli, asparagus, peas and radish
This is a wonderful, healthy salad to try when the season for fresh, British greens begins. By not blanching the green vegetables too much, you will still taste the delicious, crisp texture and freshness. If you cannot get purple sprouting broccoli, then just buy any colour broccoli, with tender stems. Using soya sauce and lime as a dressing helps to bring a salty and oriental flavour to this summery dish.
|Preparation time:||20 minutes|
|Cooking time:||10 minutes|
What You’ll need:
400g fresh purple sprouting broccoli
300g fresh British asparagus
200g fresh radish
200g fresh podded peas
100g sesame seeds
50ml rapeseed, grapeseed or other vegetable oil
Zest and juice of 1 lime
2 tbsp soya sauce
Half tsp sugar
Sea salt and pepper
What to do:
1. Firstly prepare the vegetables. Wash and trim the purple sprouting broccoli, the asparagus and the radish. Slice the broccoli and asparagus into 3 cm pieces, and slice the radish thinly. Place the radish in a bowl of cold water.
2. Using a double layered steamer, boil some water and steam the purple sprouting broccoli, the asparagus pieces and the peas for approximately 5-7 minutes. The vegetables should be quite tender, but still green and slightly crisp. Remove the vegetables from the steamer and set aside to cool on a clean preparation tray.
3. In a little jug mix together the sesame seeds, rapeseed oil, zest and juice of the lime, the soya sauce, sugar, a pinch of sea salt and a generous grating of black pepper.
4. In a roomy salad bowl, mix together the steamed purple sprouting broccoli, asparagus and peas. Add the drained radish slices.