LOCKDOWN LUNCH IDEAS TO TRY NOW

SPRING VEGETABLE SALAD
Serves 2

• 75g almond flakes, toasted
• 75g fresh peas, pods removed
• 4 spears of green asparagus
• 60g trimmed green beans
• ½ courgette, finely sliced lengthways, lightly salted
• ¼ of a cucumber, cut in ½ and deseeded, finely sliced
• Handful of flat leaf parsley
• 4 sprigs picked mint leaves
• 2 tsp extra virgin olive oil
• 60g Greek yoghurt
• 10ml lemon juice
• Sea salt and black pepper

1. Cut each of the asparagus spears into 3 or 4 pieces.
2. Set up a bowl with ice water in it.
3. Put a pot of salted water on the stove and bring to the boil. Then add the asparagus first for 45 seconds. Add the green beans and cook for 1 minute. Then add the peas and cook for another minute.
4. Remove the vegetables from the pot and plunge into the ice water. Once chilled, dry them on a paper towel.
5. Add the courgette, cucumber, herbs and cooked vegetables to a bowl and lightly dress with olive oil.
6. To make the dressing, mix the lemon with the yoghurt and season with a pinch of sea salt and black pepper.