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
- 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.
- 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.
- 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.
- Place all the greens into a serving bowl. Add the remaining ingredients, along with 1/2 tsp salt, stir gently and serve.