• 150 g (5½ oz) fresh broad beans
• 160 g (5¾ oz) podded fresh sugar snap peas
• 20 radish pods
• 20 ml (½ fl oz) linseed (flaxseed) oil
• Juice of 1 lemon
• 1 teaspoon salt

Double pod the broad beans. When ready to plate, combine the raw vegetables and mix with the oil, lemon juice and salt.