Ingredients:

• 1 ½  cups of shelled broad beans
• 1 ½ cups baby peas
• 1 bunch of asparagus spears, cut into 3rds
• ½ cup mint leaves
• 2 tbs soft feta – Danish feta or goats feta
• Zest of 1 lemon
• 2 tbs olive oil
• 1 tbs lemon juice
• Salt and pepper

Method:

1. Place broad beans, peas and asparagus into a medium sized bowl. Cover with boiling water and leave to sit for 3-4 minutes to blanch.
2. Drain boiling water and refresh in cold water. Place into serving bowl
3. Tear mint and scatter over the top
4. Crumble feta over the greens
5. To make the dressing, mix the olive oil, lemon juice and zest together and pour over salad. Toss well and serve