Radish, broad bean & fresh pea salad

Ingredients

For the salad

• 100g radishes
• 200g broad beans
• 100g fresh peas
• 1 large red onion
• 1 green apple
• 1 fennel bulb

For the dressing

• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 tsp crushed black pepper
• 1 tsp chilli flakes
• 1 tsp crushed black pepper
• 1 tsp sea salt
• Juice of 1 small lemon
• 2 tsp honey
• 2 tsp mayonnaise
• 1 tsp French mustard

Method

First, prepare the salad ingredients. Thinly slice the radishes, onion, green apple and fennel. Chop the fennel leaves. Blanch the broad beans in hot water for 3-4 minutes, drain them, then slice them lengthwise into 4cm pieces. Set aside.

Now make the dressing. In a dry pan on a low heat, toast the black mustard and cumin seeds until they start to pop. Remove from heat and leave to cool before crushing them. In a bowl, whisk together all of the ingredients including the crushed mustard and cumin seeds.

Combine all the salad ingredients in a large bowl. Drizzle over the dressing and toss gently to coat.

Image: Stuart Ovenden