100g salad leaves

100g broccoli

8 asparagus spears

100g fine beans 

For the dressing:

3 tablespoons grapeseed or other light-flavoured oil

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 teaspoon 100% fresh yuzu juice

1. Combine all the dressing ingredients.

2. Trim the vegetables and cut into bite-size pieces.

3. Cook the vegetables very briefly in a large pan of boiling water. The asparagus will only take about a minute, the broccoli and beans about 2 minutes. You can cook the vegetables separately or if cooking them together, add the broccoli and beans first and cook for 1 minute and then the asparagus for 1 more minute. Check while they are cooking to make sure they do not overcook and still have a little bite. Drain and plunge them into cold water and then drain again and leave on kitchen towel to absorb excess water.

4. Arrange everything in a large bowl. Just before serving, give the dressing a good whisk and pour over. Alternatively serve in individual bowls and pour over a little of the dressing.