Asparagus, soya bean and pea salad with a lemon dressing.
Serves 6
2 packets of asparagus, trimmed and each stem cut into three
1 cup frozen peas
1 cup frozen soya beans
handful of chopped dill
salt and black pepper to taste
50 g parmesan sliced very thinly
Micro herbs – I used red amaranth but also try baby pea shoots.
Dressing
6 tbsp virgin olive oil
3 tbsp lemon juice
1 tbsp runny honey
salt and pepper
In a pan of cold water which is slightly salted add the peas and soya beans, once they boil, add the asparagus and boil until just cooked – a minute or so.
Drain.
Make the dressing by adding all the ingredients to a jam jar and shake the jar. Season to taste.
Dress the warm vegetables with the dressing – toss. Allow to cool
Top with chopped dill, parmesan and micro herbs. Do not add cheese for vegan guests.
