Warm Spring Salad

This is Mediterranean eating at its most joyful – a tangle of tender spring vegetables and fresh herbs tossed while still warm, so the lemon oil dressing soaks into every bite. It's light enough for a lazy weekend lunch yet sophisticated enough to impress guests.

Ingredients:

• 300g asparagus, cut into 5cm pieces
• 2 leeks, white and light green parts, cleaned and sliced
• 150g fresh peas (or frozen)
• 200g strawberries, halved
• 1 cup cooked quinoa
• Large handful fresh parsley, roughly chopped
• Zest and juice of 1 lemon
• 4 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Method:

1. Heat olive oil in a large skillet over medium-high heat. Add leeks and sauté for 3 minutes until they start to soften.
2. Add asparagus and peas, cooking for 4–5 minutes until just tender-crisp.
3. Pour in the cooked quinoa and toss everything together, warming through for 1 minute.
4. Remove from heat and stir in parsley, lemon zest, and lemon juice. Season generously with salt and pepper.
5. Transfer to a serving bowl and scatter strawberries over the top just before serving.

Full recipe at Oh She Glows →

Chef's tip: Don't skip the step of dressing while warm – the heat opens everything up so the bright lemon and olive oil really marry into the vegetables. It's the difference between good and unforgettable.