Carrot and seasonal vegetable salad

By: Janet Brinkworth From: Good Food Live

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This recipe is classed as easy

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3 / 5 (2 votes cast)

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Prep time:
10 min
Cook time:
5 min
Serves:
4

For a simple summer side-dish try Janet Brinkworth's recipe for a vinaigrette-tossed vegetable medley

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Ingredients

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How does this work?

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It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

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Method

1. Bring a large pan of salted water to the boil.2. Add in the carrots, return to the boil and cook for one minute, then add in the asparagus, broad beans and peas.3. Cook for 5 minutes until just tender; drain, then refresh under cold water. Drain.4. Whisk together the mustard and lemon juice, mixing well. Whisk in the olive oil and season with salt and freshly ground pepper.5. Toss together the carrots, asparagus, broad beans and peas in a serving bowl. Add in the dressing and toss thoroughly. Serve.

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