Green Bean, Broccolini and Asparagus Salad

Trim the stalk end off the beans and slice thinly on the diagonal. Cut the broccolini into long bite-sized pieces. Slice the asparagus on the diagonal into long pieces.

Heat the olive oil in a large sauté pan until hot. Add the beans and cook for 2 minutes, tossing 2-3 times. Add the broccolini, asparagus and salt and toss together. Cover and cook over a high heat for 1-2 minutes, turning once, until crisp tender and still bright green. Transfer to a large plate and spread out to cool.

To serve: Tip the vegetables into a bowl and toss with the almonds, radishes and a squeeze of lemon juice. Season well. Transfer to a serving platter.

Menu: Serve this with Zucchini and Herb Soup to start, Poached Chicken with Braised Leeks and Mustard Vinaigrette for main, and Apple, Rum and Raisin Cake to finish.