Big Green Vegetable Salad With Herby Dressing

by Erica Ryan

To make this salad into a more substantial lunch, add toasted almonds or hazelnuts, crumbled goats' cheese and a scattering of dried cranberries.

6 people 3 minutes 10 minutes

Ingredients

Put all the dressing ingredients in a food processor or blender and blitz until well combined.
Bring a large pot of water to the boil with 1 tablespoon of salt. Fill a large bowl with iced water. Trim the asparagus and French beans and cut in half.
Blanch the asparagus and broccoli in the boiling water for 1 minute, remove with a slotted spoon and transfer to the iced water to stop the cooking and keep the lovely green colour.
Repeat with the French beans, cooking for 2 to 3 minutes before adding to the iced water. Drain the vegetables and spread out on kitchen paper to dry.
Slice the raw sugar snap peas in half on the diagonal and put in a large bowl. Add the blanched vegetables, thawed peas and half of the herby dressing.
Cut the baby gem lettuce into thin wedges. Place in a lunch box but don’t add the dressing until just before you eat it. Top with the rest of the veg and a little more dressing if needed.