Springtime peas & greens

• asparagus↗bunch of

  woody ends removed, each spear sliced into 3 pieces on an angle

• fresh or frozen podded broad beans100g g

  skins removed

• fresh or frozen peas100g g
• frozen soya↗100g g

  or edamame beans

• spring onions↗3

  each sliced into 3 pieces on an angle

• mint↗½ small pack

  leaves torn

• bag watercress↗100g g
• Dijon mustard↗1 tsp tsp
• olive oil↗4 tbsp tbsp
• white wine vinegar↗1 tsp tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.