TODAY’S RECIPE: Allotment salad

MAKE the most of produce. Serves: 8.

Ingredients

8 asparagus spears 250g green beans 250g long-stem broccoli, chopped into 2 cm lengths 200g peas 8 radishes, sliced 1 pointed cabbage, shredded 4 spring onions, sliced

Method

Handful of mint leaves, chopped

FOR DRESSING 4 tbsp olive oil 1 tbsp Dijon mustard 1 lemon, juiced 1 Combine dressing ingredients and season. 2 Bring pan of salted water to boil and fill bowl with iced water. Cook halved asparagus for two minutes, then use a slotted spoon to transfer to iced water. Repeat process with halved beans, cooked for four minutes, broccoli for 2½ minutes and peas for one minute. Drain and pat dry with kitchen paper. 3 Tip into bowl with radishes, cabbage, spring onions and mint. Serve dressing on side.