Spring Salad with Mustard Dressing
Ingredients
For the salad
- 5oz frozen broad beans
- 5oz runner beans, sliced on the angle
- 3oz green beans, sliced on the angle
- 10 spears asparagus, sliced on the angle
- 100g sugar snaps, kept whole
- 5oz frozen peas
- 50g mange tout, kept whole
- 5oz frozen soybeans
- 4 spring onions, sliced on the angle
- 1 banana shallot, peeled and thinly sliced into rings
- 15 mint leaves, torn
- 10 flat leaf parsley leaves, torn
For the dressing
- 7fl. oz extra virgin olive oil
- 2tbsp red wine vinegar
- 1 tsp walnut oil
- 1 tbsp Dijon mustard
- Sea salt and freshly ground black pepper
Instructions
Step 1
Fill your Ninja Foodi ZEROSTICK Saucepan with salted water and bring to the boil. Drop in the broad beans, runner beans, green beans, asparagus, sugar snaps, peas, mangetout, soybeans, and sliced spring onion. Bring back to the boil and cook for 2-3 minutes.
Step 2
Using a slotted spoon, plunge the vegetables into a large bowl of iced water. Once cool, use a colander to drain the vegetables and then place into a large serving bowl. Add the sliced shallots, mint and flat-leaf parsley leaves to the bowl and toss together.
Step 3
To make the dressing, place the extra virgin olive oil, red wine vinegar, walnut oil, Dijon mustard and salt and pepper into a clean jar and seal tightly with the lid. Shake the jar well to combine the dressing.
Step 4
Pour a generous drizzle of the dressing over the salad and mix to combine. (You will not need all the dressing, but the remaining will keep for weeks in the fridge). Serve.