Val Berry’s Asparagus, French Bean, Chilli & Pine Nut Salad

Side dishServes 4

– Bring a pan of water to the boil and cook the asparagus, until just soft. Remove with a slotted spoon and plunge into a bowl of ice cold water – Repeat this process for the French beans and then for the peas – Drain the vegetables and combine with the rest of the ingredients in a large bowl. Stir gently and season


300g Yorkshire asparagus, trimmed and sliced into thin spears
200g French beans, trimmed
300g fresh or frozen peas
1 red onion, peeled and very thinly sliced
1 red chilli, finely diced
3 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons pine nuts