RECIPE: Spring celebration salad
Spring celebration salad

Serves 8

250g new potatoes

2 cups peas

1 cup snow peas

1 cup sugar snap peas

1 cup podded and shelled broad beans

1 bunch asparagus, cut into 4cm lengths

1 cup walnuts

Mint leaves


5 tbsp olive oil

2 tbsp lemon juice

1 tsp lemon zest

1 tsp seeded mustard

1/2 tsp brown sugar

1 tbsp chopped dill

salt and pepper

Cook the new potatoes in well-salted water until tender, remove and use the same water to blanch the peas, snow peas, sugar snap peas, broad beans and asparagus.

This will only take a minute or two once the water has returned to the boil. Drain and refresh with iced water, then drain again.

Mix in the potatoes and walnuts, stir through the combined dressing ingredients and serve on a big platter. Dress with mint leaves.

The West Australian

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