What's on
Shop + Visit
Eat + Drink
Venue Hire
Favourites
Subscribe to never miss out

Stay in the loop this Christmas and receive the latest news and special deals!

Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon
Lunchtime Meditation - Streaming Soon

Jo’s snowpea and spring asparagus salad with chilli oil dressing

Recipes from futurefoodsystem

Seeing the first asparaguses of spring pop up is a special time at futurefoodsystem. And what better inspiration for a fresh, crunchy salad that makes the most of the delicious produce.

Ingredients

  • A handful of fresh asparagus (or a bunch)
  • A few good handfuls of snow peas, about 300 grams
  • Two or three spring onions
  • A handful of fresh coriander
  • A handful of rocket
  • Roasted sesame seeds
  • Chilli oil (see note)

Method

Give all the veggies, herbs and leaves a rinse.

Chop the asparagus into 0.5cm pieces, on the diagonal.

Finely slice snow peas, on the diagonal.

Finely slice the spring onion, on the diagonal.

Chop your coriander.

Add all veggies and your coriander to your salad bowl.

Add a good pinch of salt and a couple of good teaspoons of your roasted sesame seeds.

Pop your rocket leaves in.

Dress with a few tablespoons of your chilli oil.

Toss your salad and serve!

Notes:

You can use bought chilli oil, but if you’d like to make it, you just need to heat your oil then pour over your ingredients in a heatproof bowl. You’ll need:

  • Chilli
  • Oil
  • Fried garlic
  • Fried shallots
  • Any aromatics: you can choose what you prefer, but you can use any mix of peppercorns, cinnamon, star anise, bay leaves, Sichuan peppercorns, ginger or cloves.