Ingredients

Method

• 8 mangetout, sliced
• 4 baby cucumbers, sliced
• 120 g broad beans, peeled and halved
• 4 spring onions, chopped
• 200 g asparagus, sliced in half
• 1 T chopped flat-leaf parsley
• 2 T chopped coriander
• 1 bulb fennel, shaved
• 1 T chopped chives
• Sea salt and freshly ground black pepper
For the dressing, mix:
• 150 g Bulgarian yoghurt
• 50 g Gorgonzola, crumbled
• 2 cloves garlic, crushed
• 1 T avocado oil

Method

Ingredients

In a salad bowl, combine the mangetout, cucumber, broad beans, spring onion and asparagus. Drizzle over the dressing, garnish with the chopped herbs and season to taste. Serve immediately.