Ingredients

• 200g/7oz fresh or frozen peas
• 200g/7oz asparagus
• trimmed
• 200g/7oz sugar-snap peas
• 2 courgettes
• cut into long
• thin ribbons
• 1 fennel bulb
• thinly sliced
• 1 lemon
• grated rind and juice
• 1 tsp Dijon mustard
• 1 tsp clear honey
• 1 tbsp chopped flat leaf parsley
• 2 tbsp olive oil
• 4 ciabatta rolls
• halved
• 1 garlic clove
• left whole

Directions

• Bring a large pan of salted water to the boil. Place the peas
• asparagus and sugar-snap peas in the pan and simmer for 3 minutes. Drain
• then refresh under cold running water.
• Transfer the vegetables to a large bowl with the courgette ribbons and fennel and mix together.
• For the dressing
• whisk together the lemon rind and juice
• mustard
• honey
• parsley and half the oil in a separate bowl. Toss the vegetables in the dressing.
• Preheat the grill to a hot setting.
• For the garlic bread
• rub the cut sides of the rolls with the garlic clove
• drizzle over the remaining oil
• then place the rolls on a baking sheet under the grill and toast on both sides.
• Divide the salad between four plates
• place the garlic bread alongside and serve.