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What's Cooking Spring Salad

Spring Salad

by Adria Wu

Adria Wu

Adria, Cordon Bleu trained chef and founder of London’s Maple & Fitz, joins us this month with a mouthwatering spring salad.

Creamy and crunchy, this spring salad, featuring purple sprouting broccoli and broad beans, is tossed in a vibrant saffron lemon yogurt dressing and can be served warm as we celebrate the return of sunshine!


250g brown or wild rice
500ml of water and a few pinches of salt
300g cherry tomatoes, quartered
150g mangetout, thinly sliced
300g sprouting broccoli, bite size
15ml olive oil
150g broad beans, shelled
80g walnuts
1 avocado, cubed
Sea salt and black pepper to taste


5 strands of saffron
250ml natural Greek yogurt (or coconut/ soy yoghurt for df/ vegan)
2 tbsp Dijon mustard
2 lemons, juiced and zest
60ml olive oil
1 garlic clove
Sea salt and black pepper to taste


Spring Salad

1. Wash and rinse rice until water is clear. Bring rice, water and salt to boil then reduce to very low heat with lid on simmering for 10-15 mins until cooked. Keep warm with lid on.

2. Mix dressing ingredients with a blender. Season with salt and pepper. Set aside.

3. Wash and slice cherry tomatoes, mangetout, sprouting broccoli and shell broad beans.

4. Toss broccoli in olive oil, salt and pepper. Heat a fry pan and lightly cook for 2-3 mins until broccoli becomes vibrant green.

5. Combine the dressing and rice coating evenly. Toss in vegetables and top with walnuts and avocado. Add salt and pepper to taste.



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