Crunchy smoky salad

• Serves 6
• 15 mins to prepare and 5 mins to cook
• 105 calories / serving
• Healthy
• Vegan
• Vegetarian
• Gluten-free
• Dairy-free

Ingredients

• 1 cucumber, peeled into ribbons
• 150g radishes, sliced
• 5 spring onions, cut into 3cm lengths
• 250g asparagus, halved
• 150g mangetout
• 150g frozen or fresh peas
• 30g pack coriander, chopped

For the dressing

• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 garlic clove, finely crushed
• 1 lemon, zested and juiced
• 2 tsp chipotle chilli and smoked paprika paste

Directions

1. Fill a basin halfway with water and ice.
2. Combine the cucumber, radish, and onions in a mixing bowl.
3. In a pan of boiling water, cook the asparagus, mangetout, and peas for 3 minutes.
4. Drain, then combine with the other vegetables in the ice dish.
5. Allow for 5 minutes before draining and patting dry with a kitchen towel.
6. Toss all of the vegetables with half of the coriander in a salad bowl.
7. 1 tbsp water and the remaining coriander are whisked together to make the dressing.
8. Drizzle the dressing over the salad.

Tip: Add the kernels from two cooked or grilled sweetcorn cobs to the potato salad to boost the fiber and vitamin B content.