• A large colander of tender sea beet leaves or young spinach leaves
• 6 to 8 spears of fresh asparagus
• 2 to 3 handfuls of small fresh broad beans, in the pod
• 6 to 8 firm radishes
• A scattering of small mint leaves
• A few snipped chives
• Optional
• A few nasturtium leaves
• A little fennel tops
• A small pinch of marigold petals
• For the dressing
• 2 teaspoons unrefined caster sugar
• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Sea salt and freshly ground black pepper

Wash the sea beet or spinach well, removing any tougher stalks. Spin dry and set aside.

Bring a large pan of salted water to the boil and add the asparagus. Cook for 2 to 4 minutes, depending on its size and age, then drain and refresh in cold water.

Pod the broad beans. If they are very young and tender, they can be used raw. If they are a little larger, cook them in the same salted water for 3 to 4 minutes, then drain. You may need to slip them from their skins once cooked, so check a few first.

Make the dressing by whisking all the ingredients together until the sugar has dissolved.

To assemble, arrange the sea beet or spinach over a large, shallow serving platter. Trickle over a little dressing and season lightly with salt and pepper.

Slice the radishes into roughly 5mm rounds. Place them in a bowl with the broad beans and asparagus, spoon over some of the dressing and toss gently, then scatter over the leaves.

Snip over the chives and add the mint leaves, tearing any larger ones into ribbons.

If you have them, finish with a few optional extras. Fennel tops bring a delicate, aniseed note, while nasturtium leaves add a gentle pepperiness.

Trickle over the remaining dressing, scatter with a few marigold petals, if you like, and bring to the table.