Broad Bean, Asparagus and Radish Fattoush Salad


Serves 4



1 Garlic clove, crushed
3 tbsp White wine vinegar
5 tbsp Extra virgin olive oil
Juice of 1 lemon
2 Courgettes, sliced into ribbons using a vegetable peeler
200g Radishes, thinly sliced
300g Broad beans
300g Asparagus
3 Pitta breads
Cornish Sea Salt Fresh & Zesty, to season
Small bunch flat-leaf parsley, roughly chopped
Small bunch mint, roughly chopped


This vegan salad is bursting with fresh flavours which we think pairs wonderfully with our Fresh & Zesty sea salt. If you’re not making it vegan, then add some feta or chopped chicken for an even heartier salad.


  • In a large salad bowl, mix together the garlic, white wine vinegar, 3tbsp olive oil and lemon juice. Mix in the courgette ribbons and sliced radishes. Set aside to marinate for 15 minutes.
  • Meanwhile, in a pan of boiling water, simmer the broad beans for 2 minutes, drain and plunge into ice cold water. Drain and carefully pod the broad beans to remove the thick grey skins. Add to the salad bowl.
  • Heat a griddle pan to high, brush the asparagus with 1tbsp oil and griddle for 8-10min turning often until cooked, and slightly charred. Set aside to cool. Brush the pitta breads with 1tbsp oil and sprinkle with the Fresh & Zesty sea salt, griddle for a few minutes each side, set aside to cool. Meanwhile cook the spaghetti according to pack instructions. Toss the sauce through the spaghetti and garnish with some parmesan and basil if you like.
  • Roughly chop the asparagus and the pita bread and toss into the salad bowl, scatter over the herbs and extra Fresh & Zesty sea salt. Serve immediately.

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