Serves 4:
  • 200g of mangetout
  • 200g of new baby potatoes
  • 200g of new baby carrots
  • 200g of trimmed asparagus
  • 1 spring onion
  • Parsley
  • Soya sauce
  • Chestnut honey
  • White wine vinegar
  • Salt and extra virgin olive oil

Bring a large pan of salted water to the boil for cooking all the vegetables together. Place the peeled baby potatoes and scraped carrots in the pan first; when the water returns to the boil, wait 5 minutes, then add the mangetout and the asparagus and continue boiling for another 5-7 minutes; drain the vegetables and allow them to cool. Meantime prepare the sauce: using a food mixer on a low speed setting, blend together a cleaned and trimmed spring onion, a tablespoon of soya sauce, 60g of oil, a teaspoon of chestnut honey, one of vinegar and a sprig of chopped parsley. As soon as the vegetables are cool, slice the potatoes into rounds, slice the carrot and asparagus lengthwise, then arrange all the vegetables on a serving plate together with the mangetout. Toss the salad in the prepared sauce.

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