Recipe courtesy of SBS

Spring Vegetables and Foraged Herb Salad (Legumes de Printemps)

  • Level: Intermediate
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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4 spring onions, bulbs only

4 small turnips, peeled

2 small artichokes, peeled

2 asparagus

2 carrots, peeled

3/4-ounce green peas

1 tablespoon extra-virgin olive oil


1 teaspoon balsamic vinegar reduction

6 primroses

6 wild sorrels

4 garlic mustard leaves

4 lady's bedstraws

3 stems cuckoo flower


  1. Finely slice the onions, turnips, artichokes, asparagus and carrots with a mandolin.
  2. In a mixing bowl, combine the sliced vegetables with the peas, a teaspoon of the olive oil and pinch of salt.
  3. Transfer the dressed vegetables to a serving bowl, and drizzle with balsamic vinegar. Then add the primrose, sorrel, garlic mustard, lady's bedstraw and cuckoo flowers to a mixing bowl and coat with the remaining oil and some salt.
  4. Place the dressed herbs and flowers on top of the vegetables, and serve.