Name: Asparagus, Pea And Spinach Panzanella
Prep time: 20 min
Cook time: 10 min
Yield: 2
Ingredients: ½ small red onion, finely sliced; 2 tbsp red wine vinegar; 150g trimmed asparagus; 150g fresh peas (podded weight – roughly 500g peas in their pod); 50g baby leaf spinach; 2 tsp capers, rinsed and drained; 6-8 caperberries (optional); 4 tbsp chopped parsley; 1 tbsp chopped mint; 1 tbsp chopped tarragon; Finely grated zest ½ lemon; 1 tbsp pumpkin seeds, toasted in a dry pan until fragrant; For the croutons; 1 large garlic clove; 2 tsp extra-virgin olive oil; 100g bread, at least a day old (preferably); For the dressing; 2 tbsp extra-virgin olive oil; 2 tsp red wine vinegar; ½ tsp dijon mustard; ¼ tsp clear honey or agave syrup

VMG Recipes

Asparagus, Pea And Spinach Panzanella﻿

Asparagus, Pea And Spinach Panzanella