Asparagus, Cannellini Bean & Sheep's Cheese Salad
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Total: 30 mins
All of our favourite spring vegetables in one salad. Nutty Jersey Royals. Tender green asparagus. Crisp red onion. Tossed together with cannellini beans, cherry tomatoes and chervils. Lightly dressed with balsamic vinegar and olive oil, it's bright, bold and delicious.
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See this week's box.
484 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 15 tbsp balsamic vinegar
  • 250g Jersey Royal new potatoes
  • 200g asparagus
  • 250g cherry vine tomatoes
  • 400g tin of cannellini beans
  • A handful of chervil
  • 100g soft sheep's cheese
From your kitchen
  • Sea salt & black pepper
  • 2 tbsp olive oil
Step by step this way
  • 1.

    Put a pan of salted water on to boil. Peel and thinly slice the red onion. Scoop it into a salad and pour in 1 tbsp balsamic vinegar. Add a pinch of salt and lightly scrunch the onions and vinegar together. Set aside to lightly pickle.

  • 2.

    Scrub the Jersey Royals and halve or quarter any large potatoes so they're all roughly the same size. When the water is boiling, add the potatoes and simmer for 8 mins. Snap the woody ends from the asparagus. When the potatoes have simmered for 10 mins, add the asparagus and simmer for 4-5 mins until the potatoes are cooked through and the asparagus tips are just tender. Drain well and set aside.

  • 3.

    While the potatoes cook, halve the cherry tomatoes and add to the red onions. Drain the cannellini beans and add them to the bowl, too. Finely chop the chervil and add it to the bowl.

  • 4.

    Add the drained potatoes and asparagus. Drizzle in 2 tbsp olive oil and add a pinch of salt and pepper. Toss together to coat the veg in the dressing. Divide between 2 plates.

  • 5.

    Dot the sheep's cheese over the top of the salad. Serve straight away.