Spring Vegetables

• 300 g tenderstem broccoli
• 300 g courgettes
• 300 g

Remove any woody stems from the broccoli, then blanch in boiling salted water until tender (1 to 3 minutes) and cool in an ice bath.

On a mandolin, slice the courgettes lengthways into thin sheets, then cut each sheet in half down its length and remove the seeds so you are left with long ribbons.

Blanch the broad beans in boiling salted water for 1 minute, then cool in an ice ba