I think by now most of you have realised that I love colour and especially on my plate!!
Summer brings so much colour to the land and then to our plates that the easiest way to eat is by combining the freshest of flavours in very simple ways. This salad is full of crisp flavours, warmth for a cold day, coolness for those warmer ones and most importantly natural colour from all the vegetables.
Radish are one of my favourite vegetables during the summer months as they instantly add colour, crunch and a peppery hit to any dish. Try out my Radish & Cucumber Asian Salad for another way with radishes.
The yoghurt tahini sauce is great for slathering on burgers, dipping falafel or chips in or as a salad dressing too.
I would highly recommend serving this salad with grilled salmon or chicken for a serious feast!
Serves 2.
- oil
- 3 cloves garlic, minced
- 200g asparagus, cut into bite sized pieces
- 1 x 400g tin butterbeans, drained & rinsed
- 1 tbsp lemon juice
- 1 tbsp fresh dill/fennel/parsley/mint, finely chopped
- 1 corn on the cob, cooked
- 6 radish, thinly sliced
- 4 tbsp plain Greek-style yoghurt
- 1 tbsp tahini
- 1/2 tbsp fresh lemon juice & zest
- sea-salt
- Heat 1/2 teaspoon of oil in a frying pan over a medium heat.
- Fry the garlic for 2 minutes before adding the asparagus and continue to cook for a further 3 minutes.
- Add the butterbeans, fresh herbs, lemon juice and zest with a pinch of salt to the pan and stir together.
- Continue to cook for a further 5 minutes until hot through.
- Make the sauce by mixing whisking the yoghurt, tahini, lemon juice, zest and a pinch of salt together in a bowl.
- Serve your salad by swirling 2 tablespoons of the sauce on the base of a plate, spoon over the warm asparagus mix and finish with some corn and radish over the top.
