Green goddess salad
Serves: 4 as a side
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Green goddess salad
Celebrating the best in seasonal veggies, this zesty salad is perfect as a side dish for barbecues or eating outside in the sun. Dousing the ciabatta crumbs in saffron not only lends a lovely earthy sweetness to the dish, but also adds a beautifully vibrant pop of colour
Serves: 4 as a side
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
235Kcal
Fat
8gr
Saturates
1gr
Carbs
25gr
Sugars
6gr
Fibre
8gr
Protein
11gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- a generous pinch of saffron
- 1 x Taste The Difference half ciabatta
- 200g double- podded broad beans
- 200g sugar snap peas
- 100g asparagus tips
- 3 large courgettes
For the dressing
- 1 preserved lemon
- 2 tbsp extra-virgin olive oil
- juice of 1 lemon
- pinch of chilli flakes
Step by step
Get ahead
Make the croutons a few hours in advance, but don’t toss them through the salad until ready to serve or they will soften.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the saffron strands in a bowl and pour over 100ml boiling water. Leave to steep for 2-3 minutes.
- Meanwhile, cut the ciabatta into small cubes (about 1cm). Drizzle over the saffron liquid until it has been absorbed, then tip the saffron cubes onto a baking tray. Bake in the oven for 10 minutes or until golden brown and crisp. Set aside to cool.
- Bring a large pan of salted water to the boil and blanch the broad beans for 2 minutes, add the sugar snaps and asparagus and cook for a further 3 minutes. Drain and refresh all of the veg in ice-cold water. Split or slice some of the sugar snaps in half lengthways to expose the peas inside.
- Using a vegetable peeler, ribbon the courgette into thin strips. Place in a large bowl with the blanched vegetables.
- To make the dressing, cut the preserved lemon into quarters, scrape out and discard the flesh, then cut the skin into thin julienne strips. Whisk together the olive oil, lemon juice, chilli flakes and preserved lemon strips; season well. Toss the dressing through the vegetable salad, along with the saffron croutons. Transfer to a platter to serve immediately.
