• 400 g new potatoes or Jersey Royals, halved
  • 350 g bundle asparagus spears, trimmed
  • 200 g podded fresh or frozen broad beans
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil
  • 3 spring onions, trimmed and finely chopped
  • 100 g Greek feta cheese, crumbled
  • 2 tbsp chopped fresh dill


  1. 1

    Place the potatoes in a saucepan and cover with water. Bring to the boil and simmer for 10 minutes or until tender. Drain well and set aside.

  2. 2

    Meanwhile, bring a medium saucepan of water to the boil, add the asparagus spears and cook for 3-6 minutes, depending on their thickness, until tender. Remove from the boiling water using tongs and set aside. Add the broad beans to the boiling water and cook for 1 minute for fresh and 3 minutes for frozen, then drain well.

  3. 3

    If you have time, remove the outer skins from the beans to reveal the inner bright green beans. Put the beans in a bowl with the asparagus and potatoes.

  4. 4

    Place the Dijon mustard, lemon juice, olive oil and spring onions in a small bowl and whisk together well. Pour over the warm vegetables, then carefully toss everything together. Stir through the feta cheese and dill and a good grinding of black pepper to serve.


    Cook's tip: you’ll find this veggie salad is surprisingly filling, but if you're firing up the barbie, this would be great with grilled meats – such as steak or chicken – as well as seafood.

Nutritional Details

Each serving provides
  • Energy 1101kj 263kcal 13%
  • Fat 12.4g 18%
  • Saturates 5.2g 26%
  • Sugars 3.8g 4%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 385kj/92kcal

Each serving provides

23.2g carbohydrate 4.0g fibre 12.7g protein

Also in these Scrapbooks

Back to top