Spring Salad with Mustard Dressing –

Ingredients

• 150g frozen broad beans
• 150g runner beans, sliced on the angle
• 100g green beans, sliced on the angle
• 10 spears asparagus, sliced on the angle
• 100g sugar snaps, kept whole
• 150g frozen peas
• 50g mange tout, kept whole
• 150g frozen soybeans
• 4 spring onions, sliced on the angle
• 1 banana shallot, peeled and thinly sliced into rings
• 15 mint leaves, torn
• 10 flat leaf parsley leaves, torn
• 200ml extra virgin olive oil
• 2tbsp red wine vinegar
• 1 tsp walnut oil
• 1 tbsp Dijon mustard
• Sea salt and freshly ground black pepper
• 5oz frozen broad beans
• 5oz runner beans, sliced on the angle
• 3oz green beans, sliced on the angle
• 5oz frozen peas
• 5oz frozen soybeans
• 7fl. oz extra virgin olive oil
• Step 4 Pour a generous drizzle of the dressing over the salad and mix to combine. (You will not need all the dressing, but the remaining will keep for weeks in the fridge). Serve.