This is the perfect salad to serve with a roast on a hot summer’s day when cooked vegetables would be simply too much to take. This takes a bit of prep so it is good for a Sunday lunch or for guests. This is enough for six people. It keeps a day in the fridge at a pinch.

Prepare your vegetables, put a large pan on the hob full of boiling water and have a large bowl of iced water to hand. You will also need a scoopy thing and a colander or paper towels.

  • Handful of tender French beans, trimmed and cut in half
  • Handful of asparagus stalks, cut into 4cm lengths
  • Handful of tenderstem broccoli, cut in half
  • Large handful of frozen peas
  • 6 spring onions, chopped into 1cm lengths
  • 6-8 radishes, sliced
  • Half or whole sweetheart cabbage, tender inner leaves, thinly sliced
  • Bunch of mint leaves, shredded

Boil your asparagus for 2 minutes. Immediately cool in the iced water, then drain and dry.

Boil your French Beans for 4 minutes. Immediately cool in the iced water, then drain and dry.

Boil your Broccoli for 2.5 minutes. Immediately cool in the iced water, then drain and dry.

Boil your peas for 1 minute. Immediately cool in the iced water, then drain and dry.

Mix all your vegetables in a large salad bowl. make a dressing:

  • 6 tbs olive oil
  • 1 tbs Dijon mustard
  • Juice of 1 lemon

Gently toss the dressing through the salad.