First BBQ of the year coming up today! Here is an effortless salad of great tasting early spring goodies to accompany. Local asparagus, mint from my garden, tiny English new potatoes, and some cracking salad leaves from Secretts Farm in Surrey. Ok, fresh peas are not quite here yet but give it a few weeks.....
Ingredients:
Tiny new potatoes - a big handful
Asparagus - 1 bunch
Lemon - 1
Mint leaves - 15 or so - finely shredded
Really good extra virgin olive oil - a few glugs
Frozen petis pois peas - a big handful
Feta - 150g
Interesting salad leaves - a big handful
Method:
Boil the spuds until just tender, toss in the asparagus for a few minutes more, then the frozen peas. When the water returns to the boil drain and refresh all the veg in iced water. Drain and toss in a bowl with the salad leaves and mint. Season with a little salt (remember the feta carries a lot of salt) and lots of black pepper, drizzle with olive oil and lemon juice to taste. Toss and crumble over the feta.
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