August 4, 2016

Here’s a beautiful green salad with the freshness of lemon and surprise of sesame and poppy seeds, along with the subtle bite of chilli. Serves 6


350g asparagus, trimmed and quartered
200g green beans, trimmed
300g broad beans, fresh or frozen
50g baby spinach
1 spring onion, finely sliced
1 red chilli, finely diced
2 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp black and white sesame seeds, toasted
1 tsp poppy seeds
to taste salt


  1. Bring a large saucepan of water to the boil. Add the asparagus and blanche for 3 minutes. Use a slotted spoon to transfer the asparagus to a bowl of ice water.
  2. Blanche the green beens for 5 minutes in the boiling water, then transfer them to the bowl with the asparagus. Drain both and set aside to dry.
  3. Blanche the broad beans for 2 minutes in the boiling water. Drain, refresh under cold water, and then remove and discard the skins by gently squeezing each bean between your finger and thumb.
  4. Place all the greens into a serving bowl. Add the remaining ingredients, along with 1/2 tsp salt, stir gently and serve.
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