A recipe in the Good Weekend caught my eye.
A salad of spring vegetables.
I whipped it up in no time.
Ta daaaa .....
A springy, zingy salad with broad beans, fennel, peas, asparagus and feta with a handful of mint and parsley from our garden. The lemony dressing (made with our own lemons) and a tiny dice of preserved lemons (again from our tree) topped it off.
And it tasted as good as it looked.