Ingredients

250 gram shelled broad beans

750 gram (250g) peas, shelled

250 gram thin green asparagus, trimmed, chopped

250 gram stringless beans, trimmed

4 green onions (shallots), diagonally sliced

1 tablespoon extra virgin olive oil, plus extra to serve

1 clove garlic (large), finely chopped

100 gram goat's feta, crumbled

1 tablespoon chopped dill

Method

1.Plunge broad beans into a pan of boiling water. Cook for 2 minutes. Remove with a slotted spoon and refresh under cold water. Make an incision in rounded part of beans and pop inner bean out. Set aside.

2.Return water to boil. Add peas, asparagus, beans and green onions. Cook for 2-3 minutes, until bright green but still crisp. Drain.

3.Combine oil and garlic in a frying pan on low heat. Add vegetables and season. Cook gently for 1-2 minutes to warm through. Remove from heat.

4.Arrange on a platter. Scatter with goat’s feta and dill. Season to taste, drizzle with extra oil and serve.

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Ingredients

Method

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