That’s berry clever! Strawberry garden salad

There are so many ways you can use summer’s sweet bounty – even in a salad 

Serves 4

• 100g (3½oz) asparagus tips 
• 150g (5½oz) frozen peas 
• 150g (5½oz) runner beans, sliced 
• 150g (5½oz) frozen broad beans 
• 200g (7oz) baby spinach leaves, washed 
• 150g (5½oz) strawberries, sliced For the dressing 
• 4tbsp olive oil 
• 2tbsp white wine vinegar 
• 1tbsp mint leaves, chopped 
• 1tbsp chives, snipped, including blossoms 
• Salt and freshly ground black pepper 
• 1tbsp tarragon leaves 

Bring a large pan of water to the boil and add the asparagus tips, peas and runner and broad beans. 

Bring to the boil, cook for 2-3 minutes, then drain and plunge the vegetables into cold water. 

This will stop the colour deteriorating. 

Drain and pat dry. 

Arrange the spinach in a salad bowl. 

Tip the prepared cold vegetables over and arrange the sliced strawberries on top. Now make the dressing. 

In a bowl mix together the olive oil, white wine vinegar, chopped mint and chives. 

Season with a little salt and freshly ground black pepper. 

Just before serving, drizzle over the salad and sprinkle with tarragon.