Salade printemps recipe | Gourmet Traveller

Ingredients

• 1 bunch baby leeks (about 10), trimmed and washed
• 510 gm asparagus, trimmed, ends peeled, halved diagonally (3 bunches)
• 130 gm podded broad beans (about 450gm unpodded)
• 40 gm podded peas (about 120gm unpodded) (1/4 cup)
• 8 zucchini flowers, trimmed, stamens removed
• 1 tbsp tarragon leaves
• 1 cup (loosely packed) baby pea tendrils
• 150 gm goat's curd
• Finely grated lemon rind, to serve
• Herb vinaigrette
• 3/4 cup (loosely packed) finely chopped young flat-leaf parsley
• 3/4 cup (firmly packed) finely chopped mint
• 150 ml mild-flavoured extra-virgin olive oil
• ½ garlic clove, crushed
• Juice of ½ lemon, or to taste