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Asparagus, French Bean & Pickled Radish Salad

I LOVE ASPARAGUS!!! This time of year is like magic, so much greenness & wonderful produce growing all around us – it won’t be long until the local, British asparagus season has left us again so let’s make the most of it with this recipe. This salad is perfect as a make ahead dish for packed lunches, picnics or to take to the beach to accompany a BBQ. As the Summer Solstice approaches, we get closer to a peak in the year, a moment of new beginnings & boy do we need those!! Whether you are embracing being able to see more people & have a month ahead of eating with friends & family or you are planning more cosy, quiet evenings in your back garden this salad is seasonal, simple, delicious & quick.

Enjoy & do share images of your salads & picnics tagging @minnokitchen in. Lots of love, Katy x

Serves 2

What you will need

1 x bunch of British Asparagus, woody ends trimmed off

2 x handfuls of French Beans, trimmed

1 x large handful of Rocket

4 x Spring Onions

6 x Radishes

A splash of Raw Apple Cider Vinegar

A drizzle of Sesame Oil

A sprinkle of Nigella Seeds

A squeeze of lemon

Seasalt

 

Kit

A saucepan

Tongs

Mixing bowl

Mandolin (not essential)

A bowl of iced/very cold water

Kitchen roll/Clean teatowel

 

What you need to do

Bring a pan of salted water to the boil & make sure you have your cold water in a bowl nearby.  

Slice the radishes on a mandolin if using (mind your fingers!) or thinly slice with a knife. Put the slices into a bowl & sprinkle with a little seasalt & the splash of cider vinegar, give them a stir – this will create a super speedy pickle for you.

When the water is bubbling away nicely put the asparagus in & don’t leave it! It can get mushy really quickly & you need to blanch it only for 1-2 minutes then remove using the tongs & plunge immediately into the cold water. This will stop it from cooking further. Leave for a few moments, remove from the water & drain on the kitchen roll or teatowel. Repeat this process with the beans – remember to refresh the water in the bowl as you need it to be cold for the beans.

Whilst the beans are in the cold water chilling slice the blanched asparagus & pop into your mixing bowl then add the drained beans & rocket. Thinly slice the spring onions & add to the bowl. Drizzle over the sesame oil, sprinkle in the nigella seeds & finish with a good squeeze of lemon juice & some seasalt. Drain the radishes & add these into the bowl as well. Give all of this a really good toss & serve – lovely by itself, with a few other salads, with BBQ’d fish or chicken, maybe even in a sandwich with loads of houmous. Yum!

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