AMELIA FREER’S GARDEN SUMMER SALAD
A dazzling array of colours and flavours results in the ultimate summer salad
Ingredients:100g sugar snap peas Bunch of asparagus 1 or 2 beetroots 1 large carrot, spiralized 1 fennel bulb, spiralized Juice of half a lemon Small bag of pea shoots (use rocket or watercress if not in season) A bunch of radishes, sliced or halved To make the basil and caper green dressing: Juice of half a lemon 2 tbsp capers, drained A large bunch of basil 2 tbsp extra virgin olive oil Salt to taste
- Combine all the ingredients for the dressing using a small processor or blender until it is thick and a bright green pesto texture.
- Lightly blanch and refresh the sugarsnap peas and asaparagus, drain and set aside. Using the Kenwood Electric Spiralizer, spiralize the carrot and fennel into thin ribbons using the parpadelle cutting cone. Place the spiralized fennel in a bowl of water with the lemon juice to prevent it from browning.
- Assemble the spiralized vegetables on a large platter with the pea shoots, blanched vegetables, radishes and a generous drizzle of zingy green dressing.