Summer salad

A crunchy salad topped with a zingy dressing makes for a lovely lunch.

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  • 250g/9oz baby broad beans, pods removed
  • 300g/10½oz baby carrots, scrubbed, green bases left on
  • 1 bunch radishes, trimmed, cut in half
  • 100g/3½oz fresh peas, pods removed
  • Small handful fresh mint leaves, torn
  • 6 lemon balm leaves, torn (optional)
  • Small bunch fresh chives
  • Large handful fresh, young curly-leaved parsley leaves, chopped
  • 1 Little Gem lettuce, or similar crisp lettuce, core removed, leaves separated

For the vinaigrette