Rainbow salad
Nutrition Facts
each servingIngredients
all 12 types- 2 sweet potatoes, peeled and cut into 3 large chunks
- 1 carrot, peeled and cut into 3 large chunks
- 150g bunch asparagus, tough stalks trimmed
- 50g frozen broad beans
- 50g frozen peas
- For the dressing:
- 150g spring onions, trimmed and finely chopped
- 8-10 cornichons (baby gherkins) finely chopped
- 2 heaped tbsp 0% fat Greek-style yogurt
- 1 tbsp light mayonnaise
- 1 heaped tsp Dijon mustard
- good pinch pepper
Directions
7 steps in totalAdd the sweet potatoes and carrots to a pan of boiling water and boil for 10 minutes.
Add the asparagus and carry on boiling for 5 minutes.
Check that the asparagus is cooked and remove from the pan, check the carrots and sweet potatoes too and either remove or carry on cooking for a couple of minutes if they're not yet tender.
Once the sweet potatoes and carrots are cooked turn off heat and add the broad beans and peas to the pan. This will defrost them and stop the other vegetables from over cooking.
Drain the vegetables, allow to cool then dice the sweet potato and carrot and cut the asparagus into ½ cm rings.
Make the dressing by mixing all the ingredients together.
Fold the sweet potato, carrot, asparagus, broad beans and peas into the dressing and serve.
