James Martin’s warm Easter spring vegetables

2 large courgettes, sliced into ribbons with a veg peeler juice 1 lemon 200g asparagus spears, washed and trimmed 100g frozen peas 100g frozen broad beans 1 tbsp extra virgin olive oil small pack parsley, roughly chopped

Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice. Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on the parsley and season to taste.