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british spring salad 2026 04 17 170613 683x1024 1

British Spring Salad

A vibrant salad showcasing seasonal vegetables and wild garlic pesto, perfect as a light meal or side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: British
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Salad
  • 500 g Jersey royal potatoes
  • 150 g Frozen broad beans
  • 150 g Frozen garden peas
  • 250 g Asparagus
  • 75 g Wild garlic leaves
  • A small handful basil leaves
  • 150 ml Olive oil
  • 20 g Pine nuts
  • 1 tsp Capers
  • 10 g grated Pecorino
  • Handful pea shoots
  • Cracked black pepper
  • Pinch of Maldon Salt
For the Wild Garlic Pesto
  • 75 g Wild garlic leaves
  • 150 ml Olive oil
  • 20 g Pine nuts
  • 1 tsp Capers
  • 10 g grated Pecorino

Method
 

Preparation of Wild Garlic Pesto
  1. In a food processor or blender, add the pesto ingredients and blitz until it forms a paste.
  2. Set the pesto aside.
Cooking the Potatoes and Vegetables
  1. If any potatoes are larger than the others, cut them in half.
  2. Place the potatoes in a large pan of water, bring it to a boil, and then reduce to a simmer.
  3. Cook the potatoes for about 10 minutes or until they feel tender when you insert a knife.
  4. While the potatoes are cooking, bring a second pan of water to a boil.
  5. Blanch the asparagus, peas, and broad beans for 1 minute until just tender, then drain the vegetables.
  6. Once the potatoes are cooked, drain them and allow them to steam for a minute.
Assembly
  1. Toss the warm potatoes in about 2/3 of the wild garlic pesto.
  2. On a large serving platter, spoon on the warm pesto potatoes.
  3. Top with the blanched asparagus, broad beans, and peas.
  4. Drizzle with the remaining pesto, add cracked black pepper, and sprinkle with a pinch of Maldon salt.
  5. Garnish with fresh pea shoots and serve.

Notes

Store leftovers in an airtight container in the refrigerator. Best eaten within a couple of days for freshness. Potatoes and vegetables may lose crispness when stored.