300g New Potatoes
18 Asparagus Spears
80g Young Spinach Leaves
2 Little Gem Lettuces
100g Cherry Tomatoes
Small handful of Chives
(To make a meaty version, substitute chicken pieces and/or sautéed pancetta cubes for the cheese and walnuts)
For the Dressing:
1tbsp White Wine Vinegar
2tbsp Good Olive Oil
A Little Salt/Pepper/Sugar to taste
This recipe is versatile, so if you do grow your own vegetables, add or substitute whatever salad crops you have ready for harvesting.
- words: Jo Arnell
- pictures: David Merewether
You may also like
Alex has created adventurous yet achievable meals for the whole family to savour...
Julie Simpson creates a Vegetarian Lunch in a Jar
Following successful careers in ethical homewares and the restaurant industry, Kali Hamerton-Stove and Sarah Crysell have combined their passions for food, home design and Goudhurst to create Hamerton+Jones.