Spring salad | Ottolenghi Recipes

Ingredients

• 300g asparagus, trimmed and sliced on a sharp angle into 3-4 thin spears
• 200g french beans, topped
• 300g broad beans (fresh or frozen)
• 50g baby spinach leaves
• 1 shallot, peeled and very thinly sliced
• 1 red chilli, finely diced
• ½ tsp sesame oil
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp sesame seeds, toasted
• 1 tsp nigella seeds