500 g frozen broad beans
2 bunches asparagus, trimmed
2 cups frozen peas
150 g sugar snap peas
¼ cup extra virgin olive oil
2 Tbsp sherry vinegar or apple cider vinegar
2 tsp honey
Sea-salt flakes and freshly ground black pepper, to season
Edible fresh flowers such as violas and violets, to garnish (see tips)
- Put broad beans in a medium bowl. Cover with boiling water and stand for 2 minutes. Drain. Peel broad beans and discard skin. Transfer to a large bowl.
- Cut asparagus spears in half lengthways. Bring a large deep frying pan of water to the boil. Add asparagus and cook for 1 minute. Remove asparagus with tongs and put in a bowl of iced water. Add peas to boiling water. Cook for 2 minutes, then drain and add to asparagus. Drain well. Add asparagus, peas and sugar snap peas to broad beans, then toss until well combined. Transfer to a serving platter.
- Whisk oil, vinegar and honey in a jug and season with salt and pepper. Add dressing to salad just before serving, then garnish salad with flowers to serve.