TOTAL TIME: PREP Less than 30 mins COOK Less than 10 mins

Ingredients -

200g/7oz fresh or frozen peas
200g/7oz asparagus, trimmed
200g/7oz sugar-snap peas
2 courgettes, cut into long, thin ribbons
1 fennel bulb, thinly sliced

For the dressing
1 lemon, grated rind and juice
1 tsp Dijon mustard
1 tsp clear honey
1 tbsp chopped flat leaf parsley
2 tbsp olive oil

For the garlic bread
4 ciabatta rolls, halved
1 garlic clove, left whole

Directions -

Bring a large pan of salted water to the boil. Place the peas, asparagus and sugar-snap peas in the pan and simmer for 3 minutes. Drain, then refresh under cold running water.

Transfer the vegetables to a large bowl with the courgette ribbons and fennel and mix together.

For the dressing, whisk together the lemon rind and juice, mustard, honey, parsley and half the oil in a separate bowl. Toss the vegetables in the dressing.

Preheat the grill to a hot setting.

For the garlic bread, rub the cut sides of the rolls with the garlic clove, drizzle over the remaining oil, then place the rolls on a baking sheet under the grill and toast on both sides.

Divide the salad between four plates, place the garlic bread alongside and serve.