Lucy's Ginger and Sesame Dressing
350g asparagus, trimmed and cut in half lengthways
200g fine green beans, trimmed
300g broad beans, fresh or frozen
1 banana shallot, finely sliced
1 bag of Steve’s leaves - pea shoot
1 tbs black sesame seeds
- Bring a large pan of water to the boil. Add the asparagus and blanch for 2 -3 minutes or until just tender. Using a slotted spoon remove from the water and refresh. Add the beans and blanch for 3 minutes and use the slotted spoon to remove from the water and refresh.Add the beans and blanch for 1 minute and drain and refresh. Remove the skin from the broad beans.
- Place all the vegetables in a large bowl with the shallot and salad leaves and toss together with the dressing and season. Sprinkle over the sesame seeds and serve immediately.