Ingredients
60g/2½oz cooked broadbeans
8 asparagus spears, quickly blanched
60g/2½oz cooked peas
125g/4oz cooked spinach
250g/8oz cooked pearled spelt
4tbsp extra virgin olive oil
The juice of one lemon
Sea salt and freshly ground black pepper

Method
As a rule of thumb, vegetables that grow above the ground should be dropped into boiling, well salted water, while vegetables that grow below the ground should go into cold water. Broadbeans need no more than a minute in boiling water – asparagus the same. Peas need a minute or so more, I prefer not to refresh the cooked vegetables under running water, but to dress them quickly while still warm. I believe that this gives them a better flavour.

Cook the spinach by simply rinsing well in cold water and placing a dry pan over a low heat – the water that clings to the leaves is enough to create steam to wilt the spinach. Once wilted, remove quickly and drain in a colander.

Double pod the broad beans. Place the pearled spelt, spinach, peas, broadbeans and asparagus into a bowl and dress with olive oil and lemon.
Season with sea-salt and black pepper and toss together lightly with your fingers. Serve quickly while the flavours are fresh.