Crunchy smoky salad

Radishes, cucumber and asparagus are just a few of the spring veggies that star in this salad, but it's the chipotle and paprika-spiced dressing that really steals the show. Not only is this gorgeous salad loaded with 2 of your 5 a day and low in salt and saturates, but it's also suitable for vegan and gluten-free diets - meaning this is one recipe you'll definitely want to keep on file for barbecue season. 

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 6 people

Preparation

1. Half-fill a bowl with water and ice. Add the cucumber, radish and onions.

2. Boil the asparagus, mangetout and peas in a pan of boiling water for 3 mins. Drain, then add to the ice bowl with the other vegetables. Leave for 5 mins, then drain and pat dry with kitchen towel. Toss all the veg in a salad bowl with half the coriander.

3. Make the chipotle paste for the dressing; Mix the ingredients and adjust these proportions to your taste.

4. Whisk the dressing ingredients with 1 tbsp water and the remaining coriander. Drizzle over the salad.

Tip: To increase fibre and vitamin B content, add the kernels from 2 boiled or barbecued sweetcorn cobs to the potato salad.

Ingredients

For the dressing

For the Chipotle chilli paste

  • 1 tbsp tomato paste
  • 1 tbsp cider vinegar
  • 1 tsp chipotle powder (or smoked paprika/cayenne powder mix)
  • 1/2 tsp cumin
  • pinch of oregano
  • pinch of garlic powder, and a pinch of salt

Ingredients

For the dressing

For the Chipotle chilli paste

  • 1 tbsp tomato paste
  • 1 tbsp cider vinegar
  • 1 tsp chipotle powder (or smoked paprika/cayenne powder mix)
  • 1/2 tsp cumin
  • pinch of oregano
  • pinch of garlic powder, and a pinch of salt

Preparation

1. Half-fill a bowl with water and ice. Add the cucumber, radish and onions.

2. Boil the asparagus, mangetout and peas in a pan of boiling water for 3 mins. Drain, then add to the ice bowl with the other vegetables. Leave for 5 mins, then drain and pat dry with kitchen towel. Toss all the veg in a salad bowl with half the coriander.

3. Make the chipotle paste for the dressing; Mix the ingredients and adjust these proportions to your taste.

4. Whisk the dressing ingredients with 1 tbsp water and the remaining coriander. Drizzle over the salad.

Tip: To increase fibre and vitamin B content, add the kernels from 2 boiled or barbecued sweetcorn cobs to the potato salad.