Recipe Instructions:
Ingredients
8 asparagus spears, halved
250g green beans, halved
250g long-stem broccoli, chopped into 2cm lengths
200g peas, fresh or frozen
8 radishes, sliced
1 pointed cabbage, shredded
4 spring onions, sliced
handful of mint leaves, chopped
For the dressing
4 tbsp olive oil
1 tbsp Dijon mustard
1 lemon, juiced
Method
STEP 1
To make the dressing, combine all the ingredients in a bowl and season well.
STEP 2
Bring 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 3
Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.
