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Digital Subscriptions > delicious. Magazine > May 2019 > FILL-YOU-UP SALADS


Three quick, flavourful veggie ideas to pack and go for lunch – or to rustle up for a light weeknight meal


Green fattoush


Bring a pan of water to the boil, blanch 200g asparagus spears for 2 minutes, then refresh in a bowl of iced water. Drain and pat dry. Put 200g thinly sliced mixed radishes, 4 mini cucumbers, quartered lengthways, and 200g sugar snap peas, halved lengthways, in a large bowl. Toast 3 pitta breads, roughly chop and add to the bowl, then toss together. Whisk 3 tbsp extra-virgin olive oil, the finely grated zest and juice of 1 lemon, 2 tsp sumac, 1 tsp za’atar spice mix (available from supermarkets) and a pinch of salt and pepper.

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About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.