Prep 35 mins
Cook 0 mins
All the flavours of an Italian Primavera are here. Crisp, punchy flavour. A nice light supper or lunch.
- 20 ounces new potatoes, scrubbed
- 8 ounces shelled broad beans (1 lb 12 oz young broad beans in the pod, to give you about)
- 8 ounces fresh young asparagus
- 4 ounces shelled young peas (14 oz young peas in the pod,to give about)
- 1 (90 g) package prosciutto, sliced into ribbons
- 1 (125 g) bag mixed salad greens
- 4 ounces pecorino cheese, shaved
for the dressing
- 2 ounces watercress, roughly chopped
- 6 tablespoons extra virgin olive oil
- 2 tablespoons cider vinegar
- 1 pinch sugar
- Cook the potatoes in boiling salted water for 10-15 minutes until tender.
- Drain and halve when cool enough to handle; set aside.
- Blanch the shelled broad beans and the asparagus in boiling salted water for 2 to 3 minutes.
- Drain in a sieve and cool under running cold water.
- Drain again.
- Fish out the asparagus.
- Peel off the hard outer skins from the beans- (make a nick in the tops and pop the beans out) Blanch the shelled peas in a seperate pan for 1 minute.
- Toss the asparagus, beans, peas, potatoes and prosciutto together.
- For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green.
- Season with salt and pepper.
- To serve, toss the salad leaves with a spoonful or two of the dressing and arrange on plates.
- Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.