- bunch of asparagus, woody ends removed, each spear sliced into 3 pieces on an angle
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 100g fresh or frozen podded broad beans, skins removed
- 100g fresh or frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 100g frozen soya or edamame beans
- 3 spring onions, each sliced into 3 pieces on an angle
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ small pack mint, leaves torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 100g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
For the dressing
Bring a large pan of salted water to the boil. Drop in the asparagus, bring back to the boil, then add all the beans, the peas and spring onions. Bring to the boil again, then drain and cool quickly by running under cold water.
To make the dressing, mix the mustard with the oil, vinegar and some seasoning. On a large platter, mix all the vegetables with the mint, watercress and a splash of dressing.