Ottolenghi's Spring Salad

Thanks to Ottolenghi for this delicious spring/summer salad (will add photo next time I make it!)

Ingredients:

600g asparagus, sliced at an angle
400g french beans, top and tailed
600g broad beans, blanched and skins removed
100g baby spinach

For the dressing: mix following ingredients together

2 shallots, finely chopped
1 red chilli, finely chopped

1 tsp sesame oil

6 tbsp olive oil

2 tbsp lemon juice

2 tbsp sesame seeds, toasted (dry fry in a pan)

2 tsp nigella seeds

Salad:

Blanch asparagus for 2-4 mins

Remove and put in a bowl of iced water.

Blanch french beans for 5 mins (in same pan of water) then also put in iced water.

Drain and pat dry with kitchen towel

Cook broad beans and remove skins

Put all ingredients in a bowl, pour dressing over and toss.