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Asparagus, endive & petit pois salad with fresh herbs

A simple, light Spring salad. A perfect addition to a seared beef fillet or a whole side of salmon.
Serves 4-6
1 bunch asparagus, shaved
120g rocket, washed
1 head endive (also known as chicory)
20g petit pois
10g fresh mint, roughly chopped
10g fresh tarragon, roughly chopped
10g fresh dill, roughly chopped
1 lemon, juice & rind
50g olive oil
1. Put the rocket and shaved asparagus in a large bowl.
2. Slice the end of the endive and separate the leaves. Add this to the bowl.
3. Cook the petit pois and cool under colder water and then add.
4. Add all fresh herbs and gently mix the salad together with your hands.
5. Mix together the lemon juice and olive oil. Pour over the salad and gently mix again.
6. Place mixture into a new bowl or keep in same bowl you mixed in. Now sprinkle with lemon rind to finish.