I came up with this recipe because I was getting bored of the same old salads. This is a simple dish, but it is utterly refreshing and perfect for the warmer months now coming up.
200g sugar snap peas
100g garden peas (frozen or fresh)
100g broad beans (frozen or fresh)
2 medium courgettes
A hand full of micro greens
Cut the broccoli into small florets and boil in hot water for 5 minutes. Then add the frozen peas and broad beans into the same pot and leave for another 5 minutes (only if they are frozen). Once the vegetables are cooked, drain and allow them to cool. Trim both ends of your courgette and cut into long, slim slices. It’s best to use a griddle pan to cook the courgette. Add a little oil to the pan and heat up. When it is hot, add the courgette strips and sizzle for a minute or so. You should see golden brown marks from the griddle lines. Flip the courgettes and cook for another minute or so. Place some paper towel on a plate and unload the courgettes onto the paper. Allow them to drain and cool.
Whilst the pan is still hot, add the avocado just long enough to get the marks from the pan. Set aside on the paper towel and allow it to cool.
Now it’s time to assemble the salad. Place the spinach into a serving dish. Slice open the sugar snap peas, for a real burst of spring and add them to the spinach. Then add the garden peas and broccoli. Once the courgette and avocado have cooled you can add them as well. To finish off, sprinkle the micro greens and some slices of lemon. Place the edible flowers on top. They add a wonderful palette of spring colours and bring the dish to life.
3/4 cup vegetable oil
1/4 cup white wine vinegar
3 tsp sugar
1 tsp garlic salt
1/2 tsp pepper
2 tsp grated Parmesan cheese
Mix all of the above ingredients in a bowl. You can serve the dressing separately in a jug, or mix it into the salad before sprinkling the micro greens, lemon and edible flowers.