The Thread
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Melissa Hemsley’s Big Spring Salad
There’s nothing quite like a huge shareable salad to welcome the start of warmer weather. This one is bright, crunchy and filled with tasty grains and greens that will be extra-fresh and in season, come May.
“I’m in love with this time of year. You might like this Big Spring Salad ‘celebration of the season’ recipe for your next get-together. Start with a base of grains (this also works as a gorgeous pasta salad, you could use a bow shape like farfalle or orzo, too). Then get yourself lots of beautiful vegetables: fresh greens, radishes, perky peas and broad beans, vibrant herbs, crumbly feta, and glorious asparagus.” Says Melissa.
Serves 4
Preparation: 30 minutes
Ingredients:
200g grains (you could use quinoa, rice, couscous or spelt or pearl barley)
200g asparagus, roughly chopped with the woody ends snapped off
100g broad beans (you can also use frozen)
100g edamame beans or peas (you can also use frozen)
Handful radishes, finely sliced
Big handful chives or spring onions
Big handful mint leaves, parsley or basil
Watercress or rocket or lambs’ lettuce
100g Crumbled Feta
Juice and zest of 1 unwaxed lemon
6 tbsp extra virgin olive oil
Sea salt & pepper
Method:
Cook your grains according to the packet instructions then drain and let cool in a big serving bowl. Meanwhile prepare all your veg and chop the herbs.
Chop the radishes and place on ice.
Steam the asparagus, broad beans and edamame or peas in a little salted water for 3–4 minutes until tender but still retaining their beautiful green colour.
Toss everything together with the herbs and leafy salad as well as olive oil, lemon juice and zest and a generous pinch of salt and pepper.
Top with crumbled feta and beautiful radishes.
The Thread
Find stories to inspire you, ideas from people we admire and our expertise for a home well curated, a wardrobe well put together, a life well lived.
