Vegetable and Fresh Herb Salad

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

150g asparagus
Handful of broad beans (if in season)
150g purple sprouting broccoli
1 chicory bulb, leaves gently torn
1 fennel bulb, thinly sliced
50g garden peas
Handful of sprouted seeds
2 tbsp. of mixed seasonal herbs – parsley, mint, chives, basil
A couple of raspberries and blueberries each
50ml extra virgin olive oil
Juice of 1/2 lemon

This salad will brighten up your day as you proudly unpack your delicious salad at work or on your own at home. Containing a variety of vegetables, herbs and fruit, it's a simple way to pack in nutrients to nourish you.

Method

Blanch or steam the asparagus, broad beans, purple sprouting and chill immediately.

Add the cooked peas, sprouted seeds and herbs and mix well.

Throw in the fruit just before eating to add some sweetness and colour.

Dress with extra virgin olive oil and lemon juice.

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