New spring vegetable salad recipe

Recipe for new spring vegetable salad in our easy vegetarian recipes collection.

Recipe ingredients

• 1 1/2 pounds small new potatoes, halved
• 14 ounces can broad beans, drained
• 4 ounces cherry tomatoes
• 1/2 cup walnut halves
• 2 tablespoons white wine vinegar
• 1 tablespoon wholegrain mustard
• 4 tablespoons olive oil
• Pinch of sugar
• 8 ounces young asparagus spears, trimmed
• 6 spring onions, trimmed
• Salt and freshly ground black pepper
• Baby spinach leaves, to serve

How to make new spring vegetable salad

• Put the potatoes in a saucepan.
• Cover with cold water and bring to the boil.
• Cook for 10 to 12 minutes, until tender.
• Meanwhile, put the broad beans in a bowl.
• Cut the tomatoes in half and add them to the bowl with the walnuts.
• Put the white wine vinegar, mustard, olive oil and sugar into a jar.
• Season with salt and pepper.
• Close the jar tightly and shake well.
• Add the asparagus to the potatoes and cook for 3 minutes more.
• Drain the cooked vegetables well.
• Cool under cold running water and drain again.
• Add the asparagus, potatoes and spring onions to the bowl containing the broad bean mixture.
• Pour the dressing over the salad and toss well.
• Serve on a bed of baby spinach leaves.
• Thickly slice the potatoes and cut the spring onions in half.
• This chunky salad make a satisfying meal. Use other spring vegetables, if you like.

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