English Summer Garden Salad

beetrootEnglish Garden
Summer Salad

VEGAN, GLUTEN-FREE, DAIRY-FREE

A beautiful salad is the epitome of summer when we are blessed with an abundance of resplendent seasonal produce. Naturally, this is also a fantastic way to really boost the nutrients on your plate. Including a variety of different plants and foods in our diets is really important to support the beneficial bacteria that live in our intestines and for our overall health so add as many different colours and varieties as you can find.

serves 6

INGREDIENTS

100g sugar snap peas
bunch of asparagus
1 or 2 beetroots, use golden and strawberry beets too
1 large carrot, spiraled
1 fennel bulb, spiraled on slice fitting (core end in first) this made thin ribbons juice of half a lemon
small bag of pea shoots (use rocket or watercress if not in season)
bunch of radishes, sliced or halved

Basil and caper green dressing
Juice of half a lemon
2 tbsp capers , drained
a large bunch of basil
2 tbsp extra virgin olive oil
salt to taste


STEP-BY-STEP

Prepare the dressing in a small blender, or pestle and mortar. It should be thick and a bright green pesto texture, set aside.

Lightly blanch and refresh the sugar snap peas and asparagus, while they are draining spiralize the vegetables. When slicing the fennel keep it in a bowl of water with juice of half a lemon to stop it browning. Assemble the spiral cut vegetables on a large platter, with the pea shoots, blanched vegetables, radishes and a generous drizzle of zingy green dressing.