Warm Salad

1. 1

   Put a large pot of salted water on to boil. In a large bowl, combine scallions, parsley, dill, lemon zest, lemon juice, capers and oil. Season with salt and pepper. Peel turnips and carrots and cut into julienne cubes. Cut zucchini into julienne cubes. Snap tough ends off asparagus and slice on the diagonal. Add turnips and carrots to the boiling water and cook for 30 seconds. Add zucchini,

2. 2

   asparagus and peas and cook until barely tender, 2 to 3 minutes. Drain vegetables, add to scallion mixture and toss to combine. Adjust seasoning with salt and pepper. Sprinkle with feta.

* Per serving · 4 servings · Values may vary.

No additional tips available.