SPRING SALAD

This is the sort of salad that can be served as a side dish for anything. It works well with meat, fish or just next to a vegetarian quiche. It is healthy and delicious. What else do you need?

INGREDIENTS

350g asparagus, trimmed and sliced withdways, at a sharp angle, into 3-4 thin pieces
200g green beans, trimmed
300g broad beans, fresh or frozen
50g baby spinach leaves or rocket and spinach
1 banana shallot, very thinly sliced or 1 green onion
1 red chilli, seeded and finely diced
1/2 tsp sesame oil
2 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp sesame seeds, toasted
1 tsp nigella seeds
salt

METHOD:
Bring a large pan of water to the boil. Add the asparagus and blanch for 3 minutes.

Use a slotted spoon to transfer the asparagus to a bowl of ice-cold water. (or in the sink)

Add the green beans to the boiling water and blanch for 5 minutes. Use the slotted spoon to transfer them to the bowl with the asparagus, drain both and then set aside to dry.

Add the broad beans to the boiling water and blanch for 2 minutes. Drain, refresh under cold water and then remove and discard the skins by pressing each bean gently between your finger and thumb.

Place the green leaves onto a serving bowl.

Add the rest of the ingredients and mix gently.

Add the oils, lemon juice, chilli and 1/2 tsp salt. Sprinkle with the seeds and stir gently. Serve at once.

Serves 4-6

Here it is served with Pumpkin, Membrillo and Stilton quiche. See recipe here.