Method

1. Bring a large saucepan of water to a boil over medium-high heat and prepare a large bowl of ice water.

2. Throw the green beans (which take the longest to cook) into the pot of boiling water. After 30 seconds, add the snap peas and snow peas. Add the fresh peas and broad beans after another 30 seconds —these will cook fastest. (Adding the beans in intervals of 30 seconds will save you the time of boiling multiple pots of water and cooking each vegetable individually.)

3. When the beans turn bright green and tender but are still very crisp, transfer the peas and beans to the ice water to stop the cooking. When they are cold, drain and transfer to a large glass bowl; add the celery.

4. Just when you’re ready to serve the salad, add the lemon juice, some olive oil, and salt and pepper to taste and give the salad a good toss with your hands. Mix in the pea shoots and mint (optional). If you’re including the goat cheese, gently crumble it in with your hands. Transfer to a serving bowl and serve.

Tip: Don’t be tempted to dress the salad too far in advance. The lemon can discolor the greens and ruin the aesthetic of the dish, which, in my opinion, is half the pleasure of it.

Courtesy of Fresh Happy Tasty by Jane Coxwell, published by HarperCollins.