SPRING CLEAN
Wonderful seasonal recipes from Chantelle Nicholson to fill you with energy and joy this spring
om living
This salad is one to kick off the spring season. It is crunchy and fresh, and has a lovely savouriness to it with the miso and sesame. The green of the asparagus, with the vibrant purple of the watermelon radish, is a rainbow of colour.
Serves 2-4
Ingredients
• Bunch asparagus
• 1 bunch heritage radishes, sliced
• 1 meat radish, peeled and finely sliced
For the dressing:
• 2 tablespoons tahini
• 1 tablespoon white miso paste
• Zest and juice of 1 lemon
• 2 tablespoons toasted sesame oil
• 2 tablespoons black sesame seeds, toasted, plus 1 tablespoon extra for garnishing
To serve:
• Sea salt and freshly milled black pepper, to taste
Method
1. Begin by making the dressing. Whisk everything together and set aside. 2. Halve the he0ng a mandolin if you have one.
3. Snap the ends of the asparagus and trim to neaten. Bring a large pan of salted water to the boil and blanch the asparagus f or 2 minutes. Remove and drizzl e with a little olive oil and season.