Kate's Asparagus, Broad bean, Garden Pea & Feta salad with Roasted Red Onion & Basil oil

First make the roasted red onions and basil oil.

Roasted red onions… • Preheat the oven to 180C fan. • Peel, halve then slice the onions and place in a bowl then add all other ingredients with a good pinch of salt and pepper. • Mix thoroughly until fully combined then pour onto a baking tray and place in the oven for approximately 20minutes until deep purple and gently caramelised. • You will need to stir occasionally to ensure even cooking as the edges tend to take first. Once ready set aside to cool.

Basil oil… • Remove the leaves from the basil stalks and place into a jug along with the garlic, extra virgin olive oil and a pinch of salt and pepper. • Using a hand blender, blend carefully until fully combined and you have a beautiful green purée. • Pour into a jar and refrigerate until required. You won’t need all if it and it will keep up to a week in the refrigerator.

Salad... • To cook the broad beans, bring a pan of water to the boil. Add the broad beans and cook for approx. 1 minute then remove with a slotted spoon and refresh immediately under cold running water to stop the cooking process. Once cool, pod each broad bean to remove the tough outer skin and reveal the lovely tender inner bean, then place in a large bowl. It’s a slightly tedious task but SO worth it! • To cook the peas, add them to the same water as the beans, returning to the boil and cook for approx. 3 minutes. Drain and refresh under cold running water as before then add to the bowl with the beans. • To cook the asparagus, repeat the same process as for the peas and cook for approx. 1-2minutes depending on their thickness. Drain and refresh under cold running water then cut each spear into thirds then add to the bowl with the beans and peas. • Next, tear the mint and place into the bowl with the beans, peas and asparagus. Squeeze over the lemon juice and drizzle with a good glug of extra virgin olive oil and season with a pinch of sea salt and freshly ground pepper. Toss carefully until well combined. • Crumble the feta over the salad then carefully fold through leaving some extra for the top. • Pile the salad onto a serving bowl or plate and top with the remaining feta then spoon a couple of tablespoons of the roasted red onion on top, drizzle with basil oil and finish with a sprinkle of lemon zest. Serve immediately. • You can make all components the day before and refrigerate, then assemble when required.