Mixed greens and lemon summer salad

The combination of asparagus, broad beans, broccoli with a lemony dressing make this a refreshing and delicious green summer salad.

1 medium head of broccoli

2 bunches of asparagus

1 cup frozen peas

1 cup frozen broad beans

Zest of 1 lemon

Juice of ½ lemon

2 tablespoons olive oil

1 Tbsp capers

½ bunch coriander roughly chopped.

Cut broccoli into florets. Cut off the tough ends of asparagus and cut into three. Place broccoli and asparagus in 200 C oven liberally coated with olive oil and bake until slightly crispy. Keep an eye on the asparagus as it may need to be removed before the broccoli is done. Add the broad beans to a saucepan of boing water and after 3 minutes add the peas for a further minute. Drain. Combine the lemon zest. juice and olive oil and drizzle over the greens. Add the capers, salt and pepper to taste and garnish with chopped coriander.