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The Ultimate Spring Salad

The Ultimate Spring Salad

Recipe courtesy of Co-op Food Magazine

Energy 1396kj/331kcal

Fat - 10.6g

Saturates - 5.1g

Sugars - 5.8g

Salt - 0.7g

The Ultimate Spring Salad


  • 650g Co-op 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
  • For the dressing: 1 tbsp Co-op extra virgin olive oil
  • Juice of 1 lemon
  • 1 clove garlic, grated
  • For the garnish: 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 vegetables 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. Served in a big bowl sprinkled wiith the crumbled Feta and the garnish.