Spring Asparagus, New Potato & Radish Salad
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 17.6 oz new potatoes
- bunch of asparagus
- 7 oz green beans
- 10.6 oz radishes
- 1 x 9 oz pack cooked Puy lentils
- handful of basil
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Preparation
Step 1
Place the potatoes in a large saucepan of salted water and bring to the boil. Cook for 15–20 minutes until tender (and easily pierced with a sharp knife); add the asparagus and green beans for the final 3–4 minutes. Drain and refresh under cold water until cool to touch.
Step 2
Whisk together all of the dressing ingredients, along with a generous pinch of salt and plenty of black pepper — you can do this in the salad serving bowl, to save on washing up.
Step 3
Place the cooked vegetables in the serving bowl with the dressing, then add the radishes, lentils and basil; toss everything together and season to taste.
Step 4
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