Recipe
Spring vegetable salad with lemon and black pepper vinaigrette
4 servings
25 minutes
Ingredients
500g Carrot with tops
3 tbsp Olive oil
1 pinch Salt
1 pinch Black pepper
250g Asparagus
200g Radishes
150g Sugar snap peas
2 tbsp Olive oil
1 pinch Black pepper
1/2 Lemon (zest)
Do this
Preheat the oven to 225 degrees, fan.
Peel the carrots and cut off most of the tops (leave about 2 cm). Toss with
olive oil, salt and pepper. Roast the carrots in the oven for about 15 minutes.
Cut the asparagus into larger pieces. Thinly slice the radishes and halve the sugar snap peas.
Mix olive oil, black pepper, lemon zest and juice.
Toss the spring vegetables and oven-roasted carrots in the vinaigrette.
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