Ingredients

• 2 tbsp olive oil
• 1 bunch of watercress
• 2 spring onions, cut into small chunks
• 85g/3oz fine asparagus spears
• 85g/3oz podded peas, blanched and refreshed
• 85g/3oz podded broad beans, blanched and refreshed with outer skins removed
• 1 tbsp flat leaf parsley leaves
• 1 tbsp tarragon leaves
• 15-30g/1-2 tbsp freshly grated parmesan
• 2 tbsp olive oil
• 1 tbsp lemon juice

• Prepare the salad: in a large bowl lightly toss together the watercress, spring onions, peas, asparagus, broad beans, tarragon, flat leaf parsley and parmesan.
• Add the lemon juice and olive oil, season to taste.