Instructions: For this salad you need equal quantities of broad beans asparagus and French beans.

Having podded all your broad beans grade them: the smallest ones can be eaten raw and the larger ones need to be lightly blanched.

If you have some larger broad beans that have tougher skins place them in a pan of boiling water that hasnt been salted (salt will make the skins tough). If you feel that the skins are a little bit tough simply remove them after blanching.

Trim the base of the asparagus (try to pick out the baby ones) and using a peeler peel from below the tip to the bottom.

Line up the french beans and remove the stalky ends leaving the wispy tail ends on.

Boil the French beans until tender and do the same with the asparagus.

Dress the salad with mustard dressing (qvb mustard dressing ) preferably while the asparagus and the beans are still hot.

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