8 fresh asparagus spears, woody ends removed and discarded, cut in half lengthways
200 g pack sugar snap peas
140 g fresh or frozen peas
1 small cooked chicken, skin and bones discarded, meat shredded
250 g radishes (use mixed colours and shapes if you can), sliced
1 red onion, halved and thinly sliced
1 large curly round lettuce or 2 Little Gems, torn
handful pea shoots (optional)
For the elderflower dressing
2 tbsp elderflower cordial
2 tbsp white wine vinegar
1 large lemon zest and juice
3 tbsp extra virgin olive oil
- Bring a medium pan of water to the boil and fill a large bowl with ice-cold water. Drop the asparagus into the pan. After 1 min, add the sugar snaps. After another 30 secs, tip in the peas. Cook for 30 secs more, then drain and tip the vegetables into the icy water – this will cool them quickly, helping to keep their bite and vibrant colour. After 1-2 mins, drain and set aside in the colander while you prepare the other ingredients.
- Dry your bowl, pour in the dressing ingredients with plenty of seasoning and whisk together. Add the chicken, radishes, onion, cooled and drained vegetables, and the lettuce, and gently toss everything together until well coated in the dressing – the easiest way is to use your hands. Pile the salad onto a large platter and scatter over the pea shoots, if using. Serve straight away.