Asparagus and quinoa salad with peas and broad beans
- May 2020
- Serves 4-6
- Hands-on time 15 min. Simmering time 10 min, plus cooling
Spring produce such as asparagus, peas, broad beans and lovage are the star players in this vegan salad recipe. If you can’t find lovage, parsley would work well too.
This recipe is from Gill Meller’s cookbook, ROOT STEM LEAF FLOWER: How to Cook with Vegetables and Other Plants (Quadrille £27).
- Dairy-free recipes
- Vegan recipes
- 8.8g (1.3g saturated)
- 29.4g (7.4g sugars)
Asparagus is a spring vegetable worth feeling happy about. Superfresh spears will be crisp, sweet and generally bright in every way. This salad, with lots of fresh mint and parsley, is a great way to serve such an elegant stem. Early broad beans and peas make sweet additions, too.
Easy swaps: if you can’t get hold of lovage, use an equal quantity of extra parsley. You could use other grains (even ready-cooked) instead of quinoa.
Make the salad up to a day ahead but keep back the fresh herbs. Bring everything to room temperature, then stir in the fresh herbs and an extra splash of oil to serve.
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