Any mix of raw and blanched vegetables will work well with this dressing. If you're using fresh spring baby vegetables, you won't need to blanch them. Broad beans do need a quick blanch for the best texture and flavour, but the outer skin on smaller ones don't need to be double peeled. Goat's curd is always a welcome addition to salads; we used Meredith's Dairy goat's curd in this recipe.
- 1 bunch baby leeks (about 10), trimmed and washed
- 510 gm asparagus, trimmed, ends peeled, halved diagonally (3 bunches)
- 130 gm podded broad beans (about 450gm unpodded)
- 40 gm podded peas (about 120gm unpodded) (1/4 cup)
- 8 zucchini flowers, trimmed, stamens removed
- 1 tbsp tarragon leaves
- 1 cup (loosely packed) baby pea tendrils
- 150 gm goat’s curd
- Finely grated lemon rind, to serve
- 3/4 cup (loosely packed) finely chopped young flat-leaf parsley
- 3/4 cup (firmly packed) finely chopped mint
- 150 ml mild-flavoured extra-virgin olive oil
- ½ garlic clove, crushed
- Juice of ½ lemon, or to taste
- 1Bring a large saucepan of salted water to the boil. Add leeks and boil for 1 minute, then add asparagus and boil for 1 minute, then add broad beans, peas and zucchini flowers, and boil for a further 2 minutes. Drain well, refresh in iced water, drain again, spread on a clean tea towel and pat dry (the leeks in particular can hold a lot of water, which will dilute the dressing). Transfer to a bowl.
- 2For herb dressing, whisk ingredients in a bowl, season to taste, then add half to the vegetables and toss to combine.
- 3Arrange vegetables on a platter. Spoon on goat’s curd, scatter with tarragon, pea tendrils and lemon rind, season to taste and serve with remaining dressing.
Drink Suggestion: Fresh sauvignon blanc Drink suggestion by Max Allen