Set aside. To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice ...

You can master the basics of salad construction by making the most of fresh, seasonal ingredients. Nikki Birrell explains how. Spring is a season of renewal, and there’s no better way to embrace ...

Add to the potato mixture with the lettuce and spring onions. Stir the dressing then pour over the salad and mix well. Scatter over the pumpkin seeds and serve.

A cornucopia of spring veg – broad beans, peas and sugar snap peas – are the stars in this simple salad by the award-winning cook. Alice Zaslavsky wants to get more veg on our plates. It’s a mission ...

Adjust seasoning with more salt, lemon juice and olive oil, to taste. Spoon salad onto a platter or individual plates. Top with cheese and more olive oil, and season with black pepper.

The prawn and potato salad is something we whip up on a regular basis at our place. We always keep at least one bag of frozen prawns in the freezer and potatoes in the pantry. In asparagus season ...

Courgettes and asparagus are both in plentiful supply come spring-summer, and Proud Italian Cook utilises them both in this fresh salad, adding crunchy hazelnuts and creamy goat's cheese.

Everybody knows salads are healthy, right? People who are on a diet often opt for entrée salads, whether they're eating out or at home. But the truth is that a salad is not always your best ...

Please log in, or sign up for a new account and purchase a subscription to continue reading. BEST VALUE! Like never before, the Daily News delivers real value every ...