Recipes

Spring Salad

This vibrant salad is the perfect way to celebrate the arrival of Spring! Sweet strawberries pair beautifully with the peppery bite of radishes, while hearty chickpeas add a satisfying protein boost, and roasted pistachios bring a delightful crunch. Light and refreshing, this salad is perfect as a side dish or a light main course.

Method

1. If you are roasting your chickpeas in the oven, preheat your oven to 200°C now (you can do this step in the air fryer if you have one). Bring a pan of water to the boil and blanch the asparagus for 2 minutes before removing from the pan and running under cold water.
2. While the water for the asparagus comes to the boil put all the ingredients for the dressing together in a food processor and blitz until smooth.
3. Toast the pistachios in a frying pan over a medium heat for about 5 minutes until golden and set aside.
4. Drain and rinse the chickpeas and roast them in the oven for about 15 minutes or in the air fryer for 5 minutes.
5. Put the peas and asparagus in a bowl with half of the dressing and give everything a mix.
6. Arrange the salad leaves on the bottom of a large dish or plate, top with the peas and asparagus, scatter the strawberries and radishes and once cooled, sprinkle the chickpeas and pistachios over. Top with the fresh mint and basil leaves and drizzle over the remaining dressing before serving