Full Recipe

Green Vegetable Salad

Green Vegatable Salad

Now that it’s feeling a little more like summer I like to make salads that can be a meal in themselves or served with any cold meats, fish or chicken. This is one from our book that customers have told me is already a favourite.

Every time I make this salad I use different vegetables as it depends on what’s available from Sally and Jason. Obviously this changes with the seasons.

Think green, perhaps with something white and red for a splash of colour.

I’ve haven’t given quantities here, it’s entirely up to you. It will also depend whether it’s the vegetable part of a meal or a meal in itself.

  • Ingredients:
  • Toasted sliced almonds
  • Cooked orzo
  • Finely chopped fresh herbs eg parsley, basil, mint, chervil
  • Micro greens as garnish – here I used pea feathers
  • Traditional vinaigrette with the addition of 1-2 cloves of crushed garlic

Choose at least 5 or 6 different vegetables – some can be raw. I’ve used the following:

Round green beans cut into 1cm lengths and blanched

Freshly podded peas (frozen are fine), blanched

Broad beans – blanched and outer skin peeled

Thinly sliced radishes

Small florets of cauliflower, blanched

Sugar snap peas, very quickly blanched


Other options:

Small florets of broccoli


Finely sliced fennel bulb

Cherry tomatoes

Finely sliced or diced red onion

Sliced spring onions

Baby spinach leaves


Blanch and refresh all the vegetables that need a little cooking. Dry on paper towels or on a clean tea towel.

Assemble the salad mixing by all the vegetables, orzo, herbs and dressing in a large bowl. Lastly mix through the almonds.

Serve on a plate or in a bowl garnished with micro greens.

Optional extras:

Crumbled fresh goat’s cheese

Shavings of Parmagiano Reggiano

Pieces of cooked, boned chicken