The ultimate spring salad

The ultimate spring salad
Packed with seasonal produce, this vibrant veggie platter is ideal as part of an alfresco meal
Serves 4  / 
Prep 10 mins  / 
Cook 15 mins


650g Jersey Royals
125g Co-op British asparagus, tips and stems separated
100g Co-op frozen peas
300g Co-op frozen broad beans
200g radishes, sliced
100g Feta, crumbled

1 tbsp Co-op extra virgin olive oil
Juice of 1 lemon
1 clove garlic, grated

2 tbsp breadcrumbs, toasted
Zest of 1 lemon
2 tbsp flat leaf parsley, chopped


Cook the potatoes in boiling water for 12-15 mins, or until just tender

Drain and cool, then cut into slices

Use a vegetable peeler to shave the asparagus stems into ribbons and place in a bowl of cold water

Meanwhile, cook the peas and broad beans in boiling water for 4-5 mins, adding the asparagus tips for the last minute

Drain and plunge into cold water to refresh

Whisk the dressing ingredients together and season, then mix the ingredients for the garnish together in a separate bowl

Drain the asparagus ribbons and toss with the potatoes, peas, beans, asparagus tips and radishes

Add the dressing and toss again to make sure everything is coated

Serve in a big bowl sprinkled with the crumbled Feta and the garnish