Spring salad with pistachio brittle

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 327 Kcal, 9g Protein, 22g Carbohydrates, 22g Fat


  • Pistachio brittle
  • 30 g unsalted, shelled pistachios
  • 5 tbsp sugar
  • 0.5 tsp sea salt
  • 2 tbsp water
  • 1 tsp allspice
  • a little lemon juice
  • Dressing
  • 1 organic lemon use a little zest and all of the juice (approx. 3 tbsp)
  • 1 tbsp olive oil
  • 0.75 tsp salt
  • a little pepper
  • 1 cm ginger finely grated
  • 2 tbsp Hemp oil
  • Salad
  • 1 tbsp olive oil
  • 158 g edamame (unpeeled), peeled
  • 100 g thin green asparagus
  • 1 courgettes, thinly sliced lengthwise
  • 100 g baby lettuce
  • 150 g soft goats' cheese (Chavroux)
  • 1 bunch chervil, torn into pieces

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  • Pistachio brittle

    Mix the pistachios with the salt and allspice. Bring the sugar, water and lemon juice to the boil in a wide-bottomed pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, add the pistachios, mix, immediately transfer to a baking tray lined with baking paper. Leave the brittle to cool, break into large slivers.
  • Dressing

    Mix all the ingredients up to and including the ginger, season.
  • Salad

    Heat the oil in a pan, fry the asparagus for approx. 2 mins. Mix the edamame beans, baby salad leaves and courgette in a bowl, add the asparagus, goats' cheese, chervil and dressing, mix. Serve with the brittle.
  • Tip:

    Instead of thin green asparagus, use green asparagus cut into approx. 2 cm pieces.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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