Ingredients
1 Garlic clove, crushed3 tbsp White wine vinegar
5 tbsp Extra virgin olive oil
Juice of 1 lemon
2 Courgettes, sliced into ribbons using a vegetable peeler
200g Radishes, thinly sliced
300g Broad beans
300g Asparagus
3 Pitta breads
Cornish Sea Salt Fresh & Zesty, to season
Small bunch flat-leaf parsley, roughly chopped
Small bunch mint, roughly chopped
Instructions
- In a large salad bowl, mix together the garlic, white wine vinegar, 3 tbsp olive oil and lemon juice. Mix in the courgette ribbons and sliced radishes. Set aside to marinate for 15 minutes.
- Meanwhile, in a pan of boiling water, simmer the broad beans for 2 minutes, drain and plunge into ice cold water. Drain and carefully pod the broad beans to remove the thick grey skins. Add to the salad bowl.
- Heat a griddle pan to high, brush the asparagus with 1 tbsp oil and griddle for 8-10 min turning often until cooked, and slightly charred. Set aside to cool. Brush the pitta breads with 1 tbsp oil and sprinkle with the Fresh & Zesty sea salt, griddle for a few minutes each side, set aside to cool.
- Roughly chop the asparagus and the pitta bread and toss into the salad bowl, scatter over the herbs and extra Fresh & Zesty sea salt. Serve immediately.
