What’s in season in May?

Asparagus, broccoli, cabbage, carrots, lettuce & salad leaves, new potatoes, peas 🌱, radishes, rocket, samphire, spinach, spring onions, watercress, wild nettles

Apricot, bananas, kiwis, rhubarb

Cod, crab, halibut, plaice, prawns, salmon

Beef, chicken, lamb, wood pigeon

This asparagus, pea & feta salad will get you feeling summery! It’s healthy, fresh, super easy to make and won’t break the bank – using more than one seasonal ingredient. Make it in advance as a side for a BBQ, or whip it up as a quick mid-week meal.

We made ours with chilli to spice it up 🌶, but it tastes just as great without, if you prefer it mild.

Asparagus, Pea & Feta Salad

Serves: 2

Prep Time: 10 mins

Cooking Time: Less than 10 mins

Equipment: Saucepan & Steam Pan

Ingredients

Salad:

2 bunches of asparagus (or roughly 400g)

150g fresh garden peas (frozen & defrosted in water works too)

150g of fresh soya beans (again, frozen works too)

150g of Feta cheese, crumbled

4 radishes, thinly sliced

1 handful of fresh mint, roughly chopped

A sprinkling of chilli flakes (to taste)

Dressing:

1 garlic clove

2 tablespoons of lemon juice

1 teaspoon of honey

50ml extra virgin olive oil

A pinch of sea salt

Method

Salad:

1. Bring water to the boil in a saucepan. Then turn to low heat and cover with lid
2. Cut the ends off the asparagus
3. Place steam pan (or metal colander) over saucepan.
4. Add asparagus, peas & soya beans and cover with lid
5. Steam for approx. 5 mins – or until asparagus is cooked to your liking
6. Thinly slice radish, roughly chop fresh mint & crumble the feta
7. Remove steam pan and place veg in large salad bowl. Allow to cool for a few minutes
8. Add radish, mint, feta & chilli flakes to the bowl
9. Dress the salad to taste and season with salt & pepper

Dressing:

1. Crush garlic clove (either with crusher, or use flat side of large knife)
2. In a dressing mixer (or a mug) add garlic, lemon juice, honey, olive oil and a pinch of salt
3. Mix well

Top Tips

1. Asparagus looks bright green just before it starts to become soft. If you like it al dente, this is the time to take it out.
2. If you’re making the salad in advance, keep the dressing to one side and add once ready to serve – otherwise your veg can lose it’s bite!