Ingredients
- 200g asparagus
- 150g broad beans
- Juice ½ lemon
- 2 tbsp olive oil
- Fresh parsley
- Salt & pepper
Method
- Blanch veg by quickly boiling and cooling in ice water.
- Toss with lemon, oil and herbs and serve.
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"A pared-back salad that lets two seasonal heroes, asparagus and broad beans, do the talking. Asparagus is abundant in folate, antioxidants and prebiotic fibre, supporting everything from cell repair to a healthy microbiome. Broad beans are a good source of plant-based protein and fibre to promote satiety and steady energy levels. The lemon juice not only lends a bright, summery flavour but also improves nutrient absorption, while olive oil rounds the dish out with anti-inflammatory and heart-healthy compounds," says nutritional therapist Alexa Mullane.

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