Australian_Gourmet_Traveller_2017

Insalata primavera

SERVES 4 // PREP TIME 15 MINS

Use any combination of spring vegetables in this salad, but aim for

a contrast of flavours and textures. New-season broad beans are

generally small and tender, meaning they can be served raw. If

yours are on the large side, blanch and refresh them before peeling.

3 bunches asparagus,

trimmed and thinly sliced

lengthways on a mandoline

3 zucchini, thinly sliced

lengthways on a mandoline

300 gm small podded broad

beans (about 600gm

unpodded), shelled

2 spring onions, thinly sliced

1½ cups (loosely packed)

young dandelion leaves

¾ cup mint

MINT DRESSING

100 ml extra-virgin olive oil

⅓ cup finely chopped mint

Juice of 1 lemon, or to taste

1 tbsp apple cider vinegar

1 garlic clove, finely chopped

1 For mint dressing, mix

ingredients in a bowl and

season to taste.

2 Combine asparagus,

zucchini, broad beans and

spring onion in a large bowl,

drizzle with mint dressing

to taste and toss lightly to

combine. Scatter with dandelion

and mint, drizzle with extra

dressing and serve. ●

Kingfish crudo &

insalata primavera

White plate (crudo)

and shallow bowl

(insalata primavera)

both from Città. All

other props stylist’s

own. Stockists p175.

No broad beans? Peas at

their peak are even better.

Eating clean

WORDS, RECIPES & STYLING EMMA KNOWLES. PHOTOGRAPHY WILLIAM MEPPEM