Summer salad of British greens

This is a wonderful, healthy salad to try when the season for fresh, British greens begins. By not blanching the green vegetables too much, you will still taste the delicious, crisp texture and freshness

• Preparation: 20 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 400g fresh purple sprouting broccoli
• 300g asparagus
• 200g fresh radish
• 200g fresh podded peas
• 100g sesame seeds
• 50ml rapeseed, grapeseed or other vegetable oil
• Zest and juice of 1 lime
• 2 tbsp soya sauce
• 1/2 tsp sugar
• Sea salt and pepper

What you do:

1. Firstly prepare the vegetables. Wash and trim the purple sprouting broccoli, the asparagus and the radish. Slice the broccoli and asparagus into 3 cm pieces, and slice the radish thinly. Place the radish in a bowl of cold water.
2. Using a double layered steamer, boil some water and steam the purple sprouting broccoli, the asparagus pieces and the peas for approximately 5-7 minutes. The vegetables should be quite tender, but still green and slightly crisp. Remove the vegetables from the steamer and set aside to cool on a clean preparation tray.
3. In a little jug mix together the sesame seeds, rapeseed oil, zest and juice of the lime, the soya sauce, sugar, a pinch of sea salt and a generous grating of black pepper.
4. In a roomy salad bowl, mix together the steamed purple sprouting broccoli, asparagus and peas. Add the drained radish slices.
5. Add the soya and lime dressing. Toss the salad well. Serve.

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