I've reached that point in the year where habitually lunch is some form of salad. As that will probably mean there will be a glut of salads featuring on these pages you hopefully agree that you can never have too many salad ideas. In the last few weeks I have often arrived home from work on a sunny afternoon with hunger pangs. I love that I can be in a summer dress/flip-flop combo and on the patio with a bowl of salad in under half-an-hour. It feels like a stolen holiday moment in the middle of the working week before I have to get on with the chores and pick Evie up from school. So, here's to the beginning of summer salad days and stolen moments of simple sunshine pleasures.
I don't offer quantities here as I feel it really is matter of individual appetite and taste.
For the dressing
For the salad
Wensleydale (or similar crumbly cheese)
Melted butter (wild garlic butter is very good here if you have any left)
In a jam jar shake together the dressing ingredients. I work on a rough half and half of juice and olive oil and honey to taste but it really is up to you.
Put a frying pan or griddle on to a high heat. Toss the asparagus spears in the melted butter and then cook in the pan/griddle until slightly charred at the edges. Throw in the peas to warm through for a couple of minutes (fresh or frozen is good here).
Assemble your plate with the watercress leaves, asparagus and peas. Dribble on some of the dressing and crumble nuggets of cheese in and around the asparagus.
Enjoy, Vic xxx