Spring Salad


  • 350g asparagus, trimmed and sliced widthways into 3-4 thin pieces
  • 200g french beans, trimmed
  • 300g broad beans
  • 50g baby spinach leaves
  • 1 banana shallot, very thinly sliced
  • 1 red chilli, finely diced
  • 1/2 tsp sesame oil
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp black and white sesame seeds
  • 1 tsp nigella seeds
  • salt


  1. Bring a large pan of water to the boil, add the asparagus and blanch for 3 minutes. Use a slotted spoon to transfer the asparagus to a bowl of ice cold water.
  2. Add the french beans to the boiling water for 5 minutes. Use the slotted spoon to transfer them to the bowl with the asparagus, drain both and set aside to dry.
  3. Add the broad beans to the boiling water and blanch for 2 minutes. Drain, refresh under cold water and then remove and discard the skins by pressing each bean gently between your finger and thumb.
  4. Place all the greens in a large mixing bowl. Add the remaining ingredients, along with 1/2 tsp of salt, stir gently and serve at once.

Share this Post