A wonderfully bright and fresh salad that’s packed full of lots of seasonal spring vegetables.
The rocket and radish give this salad a zingy peppery flavour that goes perfectly with the wholegrain mustard dressing. Fresh radishes are one of my favourite things and you can’t find enough radish recipes for my liking. In this dish they’re front and center and stars of the show.
Now I know what you’re thinking, broccoli in salad, that’ll just be moist and mushy. But wait, here’s the secret to get crunchy and perfect broccoli for salads. Steam it, and steam it for a very short amount of time. Purple sprouting broccoli only needs a small amount of cooking time before it goes to a soggy mess. If you really want excellent crunchy broccoli, prepare an ice bath to plunge the broccoli in after steaming. This stops the cooking dead in it’s tracks and keeps the broccoli snaptastic.
All in all this salad is a winner. You can toss in or exchange as many of the ingredients as you see fit. The base of the spring salad is very flexible. Some ideas: tomatoes, spinach or celery.
When to eat
I recommend eating this dish from April to August. The peak season for many of the vegetables used (radish, brocolli) is in the later spring months. if you want to enjoy in the winter and autumn months, try using normal potatoes and switching the broccoli for cauliflower. Rocket can be substituted for winter greens or another form of cabbage.
This meal is around 95% less polluting than the average UK meal.
- Eating this recipe will save around 2.78 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.96 KM in a modern car.
- 50 g Rocket
- 100 g Purple Sprouting Broccoli
- 75 g Radish
- 400 g New Potatoes
- 1 Red Chilli
- 2 Spring Onions
- 1 (400g) Can Chickpeas Or Cannellini Beans
- 15 g Fresh Parsley
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Wholegrain Mustard
- 1 Teaspoon Sugar
- 1 Clove Garlic
- 1 Lemon (juiced)
- Quarter the new potatoes and place into a small saucepan. Cover with water and season heavily with salt and cook for 15 – 18 minutes until fork tender. Drain and allow to cool, if you are short on time this can be sped up by running the potatoes under a cold tap.
- Whilst the potatoes are cooking, slice the radish and chillies into thin circles. Then chop the spring onions into diagonal slices. Finally chop and break the broccoli into individual florets.
- Steam the broccoli florets over the boiling potatoes, or another pan of boiling water, until just wilted and tender. This should take no more than 3 minutes. Once cooked remove and allow the broccoli to cool.
- Mince the garlic clove into a fine paste. Then mix together all the dressing ingredients in a small jug, season the dressing to taste, I normally add a teaspoon of salt.
- Toss all the salad ingredients together in a large mixing bowl – the potatoes, radish, broccoli, rocket, red chilli, spring onions and chickpeas. Pour over the dressing and combine well. Season with salt and pepper to taste and garnish with a generous helping of chopped parsley.