Spring Salad

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Feeds 2 - Ready in 20 Minutes

Vegetarian - Gluten-free

This salad brings together the best of seasonal veg, including tasty British asparagus

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  • 100g pack Co-op British asparagus tips

  • 30g hazelnuts, chopped

  • 1 tbsp Co-op olive oil, plus extra for greasing

  • 100g Co-op Jersey Royals, halved if large

  • 2 Co-op British eggs

  • 30g Co-op clear honey

  • 2 tbsp Co-op balsamic vinegar

  • 2 tomatoes

  • 1 Co-op British little gem lettuce, leaves separated

  • 50g Co-op Irresistible Stilton

  • Freshly ground black pepper


  1. Preheat the oven to 200°C/fan 180°C/Gas 6

  2. Put the asparagus and hazelnuts on a roasting tray and drizzle over the olive oil

  3. Roast for 10 mins then set aside to cool

  4. Meanwhile, put the potatoes in a large pan, pour in enough boiling water to just cover them and simmer

  5. Crack the eggs into 2 lightly greased mugs and place in the bottom of the pan

  6. After 10 mins, remove the cups and set aside

  7. Check that the potatoes are tender, then drain

  8. Meanwhile, combine the honey and vinegar to make a dressing

  9. Cut each tomato into 8 pieces and toss with the potatoes in the dressing

  10. To serve, arrange the little gem leaves in 2 bowls, then add the asparagus, hazelnuts, potatoes and tomatoes

  11. Crumble over the Stilton, top each bowl with a poached egg and sprinkle with black pepper