Ingredients

• 250 grams green beans
• 1 bunch asparagus
• 500 grams packet frozen broad beans
• 1 avocado, optional
• Ginger and lemon thyme dressing
• 6 tablespoons olive oil
• 2 tablespoons cider vinegar
• 2 tablespoons lemon juice
• 2 tablespoons chopped lemon thyme
• 1 teaspoon minced or finely chopped green ginger

Method

1. Top and tail the green beans. Trim asparagus. Blanch beans and asparagus, refresh under cold water.
2. Quickly blanch the board beans, refresh under cold water and peel.
3. Stone, peel and slice the avocado, if using.
4. Toss all the ingredients with the Ginger and Lemon Thyme dressing.
5. Dressing
6. Mix the olive oil, vinegar, lemon juice, lemon thyme and ginger together. Season with salt and pepper. It is best to prepare the dressing in advance to allow the flavours to mingle.