Ingredients

• 100g/3½oz podded broad beans (or 600g/1lb 5oz if in pods)
• 2 Little Gem lettuces
• cut in half lengthways
• then into 8 thin wedges
• 60g/2¼oz bag salad leaves
• 6 just-ripe fresh figs
• tops removed
• quartered
• 100g/3½oz firm goats’ cheese
• peeled and crumbled
• 250g/9oz asparagus
• tips cut off
• stalks cut into diagonal pieces
• selection of purple micro herbs
• 1 tsp lemon juice
• 1 tsp sugar
• 1 tsp Dijon mustard
• 1 garlic clove
• crushed
• 1 tbsp finely chopped chives
• 6 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Bring a medium pan of water to the boil. Add the beans and asparagus and boil for 2–3 minutes. Drain
• refresh in cold water
• then drain again and peel the broad beans.
• Assemble the salad in a large salad bowl by layering the Little Gem wedges
• salad leaves
• figs
• goats’ cheese
• asparagus
• broad beans and micro herbs.
• For the dressing
• mix the remaining ingredients together in a small bowl. Just before serving
• pour the dressing over the salad
• toss to combine and serve.