The versatility of this recipe is that you can use a mixture greens as suggested, or choose to feature only one.  The tarragon dressing brings a subtle aniseed-y zesty flavour and the addition of a poached egg transforms it into a lunch or light mid-week meal.

serves 4

1kg broad beans, podded to weigh 400g beans

2 bunch baby broccoli, ends trimmed

200g sugar snaps, ends removed

2 spring green garlic, cut into 12cm lengths, halved lengthwise, tops finely chopped (reserved for dressing)

400g asparagus spears, tough ends removed (see note below)

finely grated zest of a lemon

4 poached eggs, optional

grated Parmesan to serve, optional

Dressing:

⅓ bunch tarragon, leaves removed

½ cup extra virgin olive oil (I used Cape Schanck Olive Estate Leccino)

2 tablespoon fresh lemon juice 

1 teaspoon Dijon mustard

sea salt

freshly ground pepper

To make dressing, place tarragon leaves, green garlic tops, olive oil, lemon juice and mustard in a deep jug.  Blend with a hand blender or small food processor until finely chopped and a creamy consistency. Season with sea salt and pepper.  Set aside.

Meanwhile heat a large heavy based fry-pan or grill plate, or preheat a barbeque plate over medium-high heat.  

Drizzle oil over pan or hot plate. Spread broccoli and garlic bulbs in a single layer and cook for 3 minutes, turning occasionally until just tender and slightly charred on edges.  Remove broccoli and garlic, transferring to a large bowl.  Repeat the cooking process with the asparagus.  Transfer asparagus to the bowl.  Add the sugar snaps to pan, tossing for about 1 minute then transfer to the bowl. Finally, add broad beans to the pan and cook for 2 to 3 minutes tossing until just tender inside and slightly charred on the outside.  Remove from heat and transfer to bowl with the other greens.

Pour half of dressing over the vegetables, tossing to coat well.  Transfer to serving plates.  Scatter with lemon zest.  If desired, serve topped with a poached egg and grated parmesan.   Drizzle over extra dressing.

Fiona Hammond © October 2019