Mint, Asparagus, Radish and Granola Salad

The only thing crazy about putting granola on a salad? Just how tasty it is.
It’s deliciously sweet and nutty, perfect for adding a bit of extra crunch to a seemingly simple salad.
Will serve 2/3 as a side, perfect alongside salmon and new potatoes.
Read the full blog article here.
  • 1 cup of frozen peas
  • 1 handful mint, chopped
  • 8 asparagus spears
  • Squeeze of half a lime
  • Olive oil
  • 5 radishes, thinly sliced
  • 1 mozzarella ball, torn into chunks
  • Large handful of classic Husk and Honey granola
  • 2 cloves garlic, finely chopped
  • 1 tbsp tahini
  • 1/2 tsp greek yogurt (depending how thick you want it)
  • A pinch of salt and a generous amount of freshly ground black pepper
  • Juice of 1 lemon
  • Add your peas and half your mint to a pan of boiling water and boil for five minutes.
  • Once boiled, drain through a size and run cold water over the peas until they are cool.
  • Scatter with the remaining mint and set aside.
  • Remove the thick end of the asparagus and squeeze over half the lime. Leave to sit.
  • Make your dressing, add all of the ingredients to a jug and mix thoroughly with a fork.
  • Add a drizzle of olive oil to a pan on a medium heat.
  • When hot add your asparagus to the pan and squeeze over the rest of the lime (this is optional). Fry the asparagus until they start to brown. Around 8 minutes.
  • While they are frying assemble all your salad ingredients on a large plate (omitting the granola and dressing).
  • When your asparagus are ready lay them on the top of the salad, cover generously with the dressing and scatter with the Husk and Honey granola.
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