Lisa Faulkner’s Spring Salad with Mustard Dressing

Lisa Faulkner’s Spring Salad with Mustard Dressing

Cook and actress Lisa Faulkner has joined us to share a colourful spring salad recipe that celebrates the best of the season with fresh vegetables and a delicious yet super simple dressing. Served on the Minerals collection tableware, it's the perfect dish for the upcoming (fingers crossed) warmer weather that tastes just as good as it looks.


For the salad

150g runner beans, sliced on the angle 
10 spears asparagus, sliced on the angle 
100g sugar snap peas, kept whole 
150g frozen peas 
A handful of Radishes quartered 
150g frozen soy beans or fresh edamame beans 
4 spring onions, sliced on the angle 
1 banana shallot, peeled and thinly sliced into rings 
15 mint leaves, torn 
10 flat leaf parsley leaves, torn 
A handful of dill 
60g pea shoots

For the dressing

200ml extra virgin olive oil 
2 tbsp white wine wine vinegar 
1 tbsp Dijon mustard 
Sea salt and freshly ground black pepper


Step one: Bring a large pan of salted water to the boil. Drop in the runner beans, asparagus, sugar snaps, peas, soy beans and sliced spring onion. Bring to the boil and cook for 2-minutes.

Step two: Using a slotted spoon, plunge the vegetables into a large bowl of iced water. Once cool, use a colander to drain the vegetables and then place them into a large serving bowl. Add the sliced shallots, mint and flat-leaf parsley leaves to the bowl and toss together.

Step three: To make the dressing, place the extra virgin olive oil, white wine vinegar, Dijon mustard and salt and pepper into a clean jar and seal tightly with the lid. Shake the jar well to combine the dressing.

Step four: Pour a generous drizzle of the dressing over the salad and mix to combine. (You will not need all the dressing, but the remaining will keep for weeks in the fridge). Serve the salad as is or enjoy with king prawns, chicken or plant-based alternative. 

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