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Rainbow salad

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A mixture of sweet potato with asparagus, carrot, broad beans and peas bound in a creamy yogurt-based sauce. Can be served cold or warm and ideal with grilled meat or fish. Known as Salad Olivier in Russia.
Serves
6
Prep
15 minutes
Cook
20 minutes
Each 134g serving contains (excludes serving suggestion)
KCal
101
Carbs
16.40g
Fibre
4.40g
Protein
4.00g
Fat
1.50g
Saturates
0.30g
Sugars
6.90g
Salt
0.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
2 sweet potatoes, peeled and cut into 3 large chunks
1 carrot, peeled and cut into 3 large chunks
150g bunch asparagus, tough stalks trimmed
50g frozen broad beans
50g frozen peas
For the dressing:
150g spring onions, trimmed and finely chopped
8-10 cornichons (baby gherkins) finely chopped
2 heaped tbsp 0% fat Greek-style yogurt
1 tbsp light mayonnaise
1 heaped tsp Dijon mustard
good pinch pepper
Method
  1. Add the sweet potatoes and carrots to a pan of boiling water and boil for 10 minutes.
  2. Add the asparagus and carry on boiling for 5 minutes.
  3. Check that the asparagus is cooked and remove from the pan, check the carrots and sweet potatoes too and either remove or carry on cooking for a couple of minutes if they're not yet tender.
  4. Once the sweet potatoes and carrots are cooked turn off heat and add the broad beans and peas to the pan. This will defrost them and stop the other vegetables from over cooking.
  5. Drain the vegetables, allow to cool then dice the sweet potato and carrot and cut the asparagus into ½ cm rings.
  6. Make the dressing by mixing all the ingredients together.
  7. Fold the sweet potato, carrot, asparagus, broad beans and peas into the dressing and serve.
Chefs tips
  • You can add almost any cooked vegetables to this salad including green beans, celery and apple.
  • If you want a warm rainbow salad then just dice and mix the vegetables together as soon as they're cooked and serve immediately.
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