Insalata primavera recipe | Gourmet Traveller

Ingredients

• 3 bunches asparagus, trimmed and thinly sliced lengthways on a mandoline
• 3 zucchini, thinly sliced lengthways on a mandoline
• 300 gm small podded broad beans (about 600gm unpodded), shelled
• 2 spring onions, thinly sliced
• 1½ cups young dandelion leaves (loosely packed)
• ¾ cup mint
• Mint dressing
• 100 ml extra-virgin olive oil
• ⅓ cup finely chopped mint
• Juice of 1 lemon, or to taste
• 1 tbsp apple cider vinegar
• 1 garlic clove, finely chopped