Summer salad recipe
 A crunchy salad topped with a zingy dressing makes for a lovely lunch. 250g/9oz baby broad beans, pods removed300g/10½oz baby carrots, scrubbed, green bases left on1 bunch radishes, trimmed, cut in half100g/3½oz fresh peas, pods removed Small handful fresh mint leaves, torn6 lemon balm leaves, torn (optional) Small bunch fresh chives Large handful fresh, young curly-leaved parsley leaves, chopped1 Little Gem lettuce, or similar crisp lettuce, core removed, leaves separated 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 2 tbsp white wine vinegar2 tsp Dijon mustard1 heaped tsp caster sugarPinch sea salt flakes 3½ tbsp sunflower oil3½ tbsp olive oilSalt and freshly ground black pepper 2 tbsp white wine vinegar 2 tsp Dijon mustard 1 heaped tsp caster sugar Pinch sea salt flakes 3½ tbsp sunflower oil 3½ tbsp olive oil Salt and freshly ground black pepper Method Cook the beans in a pan of salted, boiling water for 2-3 minutes, or until tender. Drain well, then refresh in cold water and peel away the outer membranes. Cook the carrots in a pan of boiling water for 3-4 minutes, or until just tender. Drain well, then refresh in cold water.Place the cooked beans and carrots, the radishes, peas, mint leaves, lemon balm leaves (if using), chives, chopped parsley and lettuce leaves, into a bowl and mix well to combine. Set aside.For the vinaigrette, whisk together the white wine vinegar, mustard, sugar and salt in a bowl until smooth and well combined. Gradually whisk in the sunflower oil and olive oil until the mixture has thickened and is glossy. Season, to taste, with salt and freshly ground black pepper.To serve, drizzle the vinaigrette over the summer salad and mix well to coat the leaves. Divide equally among four serving plates. Cook the beans in a pan of salted, boiling water for 2-3 minutes, or until tender. Drain well, then refresh in cold water and peel away the outer membranes. Cook the beans in a pan of salted, boiling water for 2-3 minutes, or until tender. Drain well, then refresh in cold water and peel away the outer membranes. Cook the carrots in a pan of boiling water for 3-4 minutes, or until just tender. Drain well, then refresh in cold water. Cook the carrots in a pan of boiling water for 3-4 minutes, or until just tender. Drain well, then refresh in cold water. Place the cooked beans and carrots, the radishes, peas, mint leaves, lemon balm leaves (if using), chives, chopped parsley and lettuce leaves, into a bowl and mix well to combine. Set aside. Place the cooked beans and carrots, the radishes, peas, mint leaves, lemon balm leaves (if using), chives, chopped parsley and lettuce leaves, into a bowl and mix well to combine. Set aside. For the vinaigrette, whisk together the white wine vinegar, mustard, sugar and salt in a bowl until smooth and well combined. Gradually whisk in the sunflower oil and olive oil until the mixture has thickened and is glossy. Season, to taste, with salt and freshly ground black pepper. For the vinaigrette, whisk together the white wine vinegar, mustard, sugar and salt in a bowl until smooth and well combined. Gradually whisk in the sunflower oil and olive oil until the mixture has thickened and is glossy. Season, to taste, with salt and freshly ground black pepper. To serve, drizzle the vinaigrette over the summer salad and mix well to coat the leaves. Divide equally among four serving plates. To serve, drizzle the vinaigrette over the summer salad and mix well to coat the leaves. Divide equally among four serving plates.