Asparagus, pea & pecorino salad with lemon dressing

SERVES 6 PREP + COOK TIME 40 MINUTES

500g frozen broad beans

150g sugar snap peas, trimmed

340g asparagus (see tip)

1 tablespoon extra virgin olive oil

2 tablespoons finely chopped chives

PEA PESTO

2 cups (240g) frozen baby peas

1 cup firmly packed mint leaves

⅓ cup (25g) finely grated pecorino, plus extra to serve

½ small clove garlic, crushed

⅓ cup (80ml) extra virgin olive oil

WHOLE LEMON DRESSING

1 medium (140g) lemon, halved

1 eschalot, chopped finely

¼ cup (60ml) extra virgin olive oil

1 PEA PESTO Cook peas in a medium saucepan of boiling water for 1 minute or until tender; drain. Refresh under cold water; drain well. Process peas with mint, pecorino, garlic and oil until smooth; season.

2 WHOLE LEMON DRESSING Squeeze one lemon half; finely chop remaining lemon half, discarding seeds. Place lemon juice, chopped lemon, eschalot and oil in a small jug; stir to combine, season.

3 Cook broad beans and sugar snap peas in a large saucepan of boiling water for 1 minute or until tender; drain. Refresh under cold water; drain. Peel beige skins from broad beans; discard skins. Halve sugar snap peas lengthways.

4 Cut three-quarters of the asparagus in half lengthways. Using a mandoline or V-slicer, cut remaining asparagus into long thin ribbons. Transfer ribbons to a bowl of iced water. Set aside.

5 Heat a grill plate (or grill or barbecue) over high heat. Drizzle halved asparagus with oil; season. Cook for 2 minutes each side or until charred and tender.

6 Place broad beans, sugar snap peas, chives and half the lemon dressing in a medium bowl; toss gently to combine. Season.

7 Drain asparagus ribbons. Spread pesto over a platter. Top with broad bean mixture, asparagus halves and ribbons, and extra grated pecorino. Serve with remaining dressing.