Green goddess salad
Green goddess saladSubscribe to Sainsbury's magazine
Celebrating the best in seasonal veggies, this zesty salad is perfect as a side dish for barbecues or eating outside in the sun. Dousing the ciabatta crumbs in saffron not only lends a lovely earthy sweetness to the dish, but also adds a beautifully vibrant pop of colour
- a generous pinch of saffron
- 1 x Taste The Difference half ciabatta
- 200g double- podded broad beans
- 200g sugar snap peas
- 100g asparagus tips
- 3 large courgettes
For the dressing
- 1 preserved lemon
- 2 tbsp extra-virgin olive oil
- juice of 1 lemon
- pinch of chilli flakes
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the saffron strands in a bowl and pour over 100ml boiling water. Leave to steep for 2-3 minutes.
- Meanwhile, cut the ciabatta into small cubes (about 1cm). Drizzle over the saffron liquid until it has been absorbed, then tip the saffron cubes onto a baking tray. Bake in the oven for 10 minutes or until golden brown and crisp. Set aside to cool.
- Bring a large pan of salted water to the boil and blanch the broad beans for 2 minutes, add the sugar snaps and asparagus and cook for a further 3 minutes. Drain and refresh all of the veg in ice-cold water. Split or slice some of the sugar snaps in half lengthways to expose the peas inside.
- Using a vegetable peeler, ribbon the courgette into thin strips. Place in a large bowl with the blanched vegetables.
- To make the dressing, cut the preserved lemon into quarters, scrape out and discard the flesh, then cut the skin into thin julienne strips. Whisk together the olive oil, lemon juice, chilli flakes and preserved lemon strips; season well. Toss the dressing through the vegetable salad, along with the saffron croutons. Transfer to a platter to serve immediately.