Spring Green Salad with Zucchini, Asparagus, Peas, Mint and Hazelnuts

This green salad is literally spring on a plate. The lovely crunchy green asparagus, peas, zucchini and mint goes perfectly with a simple lemon dressing and some salty parmigiano shavings. Serves 6-8 people as a side dish.

INGREDIENTS

1 large or 2 small zucchinis
1 bunch of asparagus  (if you can, buy the thicker type)
100g rocket
1/3 cup garden peas (frozen is ok)
250g sugar snap peas
Handful of fresh mint

Dressing

¼ cup olive oil
Juice ½ lemon
Zest 1 lemon
1 tsp honey
Salt and Pepper

METHOD

Preheat the oven to 200c and place the hazelnuts on a roasting tray and roast in the oven until just turning golden.  Watch the nuts carefully as they can burn very quickly.  Once roasted, set aside to cool. Mix the ingredients for the lemon dressing and set aside.

Using a  peeler, make zucchini ribbons and shave the asparagus. and set aside.

Set a bowl with iced water to the side. Blanch the garden peas and sugar snap peas in boiling water for 1 min and immediately take out and place in iced water so they don’t overcook.

Wash and drain rocket and mint.

Assemble the zucchini, asparagus and rocket in a salad bowl. Add mint, hazelnuts, and shavings of parmigiano. Drizzle with the dressing and serve immediately.