Make the most of new season’s asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue
Prep:20 mins
Serves 8 (or 4-6 with leftovers)
8 asparagus spears, halved250g green beans, halved250g long-stem broccoli, chopped into 2cm lengths200g peas, fresh or frozen8 radishes, sliced1 pointed cabbage, shredded4 spring onions, slicedhandful of mint leaves, chopped
STEP 1To make the dressing, combine all the ingredients in a bowl and season well.STEP 2Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.STEP 3Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.
