Spring vegetable salad

Ingredients

• 200g/7oz fresh or frozen peas
• 200g/7oz asparagus, trimmed
• 200g/7oz sugar-snap peas
• 2 courgettes, cut into long, thin ribbons
• 1 fennel bulb, thinly sliced

For the dressing

• 1 lemon, grated rind and juice
• 1 tsp Dijon mustard
• 1 tsp clear honey
• 1 tbsp chopped flat leaf parsley
• 2 tbsp olive oil

For the garlic bread

• 4 ciabatta rolls, halved
• 1 garlic clove, left whole

Method

1. Bring a large pan of salted water to the boil. Place the peas, asparagus and sugar-snap peas in the pan and simmer for 3 minutes. Drain, then refresh under cold running water.

2. Transfer the vegetables to a large bowl with the courgette ribbons and fennel and mix together.

3. For the dressing, whisk together the lemon rind and juice, mustard, honey, parsley and half the oil in a separate bowl. Toss the vegetables in the dressing.

4. Preheat the grill to a hot setting.

5. For the garlic bread, rub the cut sides of the rolls with the garlic clove, drizzle over the remaining oil, then place the rolls on a baking sheet under the grill and toast on both sides.

6. Divide the salad between four plates, place the garlic bread alongside and serve.