SPRING SALAD WITH PEAS - Kitchen Garden Magazine

Spring on a plate! Enjoy this season’s best vegetables in one big salad.

SERVES 4 | Preparation Time: 20 minutes

• 250-300g/8-9oz mixed leaves

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• ½ cucumber, thinly sliced

• 2-3 radishes, thinly sliced

• 75-100g/3-4oz fresh peas, blanched

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• 1 block feta, cut into cubes

• 4-6 cherry tomatoes, halved

VINAIGRETTE:

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• 2 tbsp mayomaise

• 2 tsp wholegrain mustard

• 1 tsp apple cider vinegar

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• 1tsp olive oil

1. Add everything for the vinaigrette to a small bowl and mix until completely smooth.

2. Arrange the lettuce on a large platter or bowl.

3. Scatter the cucumbers, peas, feta and radishes on top.

4. Serve alongside the mustard vinaigrette.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.