Allotment salad with Orange, Cardamom Carrots and Parsley Mayonnaise

METHOD

1. Before you get started on this recipe, you'll need to make delicious Roast Potatoes. See our recipe notes at the bottom of this page to be directed to our best roast potato recipes!

2. Wash and dry the little gem lettuce and watercress.

3. Thinly slice the radishes.

4. Blanch the broad beans in boiling salted water for 45 seconds. Drain.

5. Remove the tough part of the asparagus stem by bending the asparagus until it snaps. Blanch in boiling salted water for 45 seconds and drain.

6. Blanch the purple sprouting broccoli in salted boiling water for 1 minute. Drain.

7. Place all the ingredients into a large mixing bowl and toss together with the rapeseed oil.

For the cardamom and orange infused carrots & parsley mayonnaise

1. Peel the carrots and lay them in a thick-bottomed saucepan. Pour over the orange juice, then crush the cardamom pods and add them to the pan.

2. Cover the pan with a lid and bring the carrots slowly to the boil, then reduce the heat and simmer until the carrots are just cooked. Leave the carrots in the syrup to infuse for at least 1 hour.

3. Bring the carrots back to the boil, drain and serve.

4. For the parsley mayonnaise - Pick the parsley leaves from the stalk. Blanch in salted boiling water for 20 seconds, drain and refresh under cold water. Squeeze to remove any excess water.

5. Place the parsley and the mayonnaise into a liquidiser and blitz until it turns bright green.

Click here for our Roast Potato recipe from Michel Roux Jr or Click here for Sally Bee’s.

What you will need