Spring Vegetable Salad with Lucy's Ginger and Sesame

Ingredients

 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

Method

1. 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.
2. 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.