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A colorful British Spring Salad featuring seasonal greens and fresh vegetables.

British Spring Salad

A vibrant and herbaceous salad featuring tender Jersey royals, bright peas, broad beans, crisp asparagus, and a punchy wild garlic pesto, perfect for celebrating spring.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: British, Spring
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g Jersey royal potatoes Waxed, thin-skinned new potatoes with a sweet, buttery flavour.
  • 150 g frozen broad beans Convenient and locked in peak-season sweetness.
  • 150 g frozen garden peas Great for consistent texture and convenience.
  • 250 g asparagus Crisp and tender, adds freshness to the salad.
  • 75 g wild garlic leaves For the pesto, bright and aromatic.
  • 1 handful basil leaves For the pesto, adds a fragrant note.
  • 150 ml olive oil Extra-virgin preferred for the best aroma.
  • 20 g pine nuts Adds nuttiness to the pesto.
  • 1 tsp capers Adds briny contrast.
  • 10 g grated Pecorino For added umami.
  • 1 handful pea shoots For garnish.
  • Cracked black pepper To taste.
  • Pinch of Maldon salt To taste.

Method
 

Making Pesto
  1. Make the wild garlic pesto by adding the wild garlic leaves, basil, pine nuts, capers, grated Pecorino, and olive oil in a food processor; blitz until it forms a paste.
  2. Taste and adjust seasoning — add a pinch more Pecorino or a few more capers if you want more saltiness or brine.
Cooking Potatoes
  1. Cook the Jersey royal potatoes by boiling them in salted water until tender (about 12–15 minutes). Drain and let them steam-dry briefly.
Blanching Vegetables
  1. Blanch the asparagus, peas, and broad beans in salted water for 1 minute until bright and just tender.
Assembling the Salad
  1. Toss warm potatoes with two-thirds of the pesto to coat.
  2. Assemble the salad on a platter with the coated potatoes and blanched vegetables, drizzle with remaining pesto, and finish with cracked black pepper, Maldon salt, and pea shoots.

Notes

Store leftovers in an airtight container for up to 48 hours. Pesto can be frozen in ice-cube trays for up to 3 months. Serve this salad warm or cold.