Ingredients

• 1 cucumber, peeled into ribbons
• 150g radishes, sliced
• 5 spring onions, cut into 3cm lengths
• 250g asparagus, halved
• 150g mangetout
• 150g frozen or fresh peas 
• 30g pack coriander, chopped

  For the dressing

• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 garlic clove, finely crushed
• 1 lemon, zested and juiced
• 2 tsp chipotle chilli and smoked paprika paste

Method

1. Half-fill a bowl with water and ice. Add the cucumber, radish and onions.
2. Boil the asparagus, mangetout and peas in a pan of boiling water for 3 mins. Drain, then add to the ice bowl with the other vegetables. Leave for 5 mins, then drain and pat dry with kitchen towel. Toss all the veg in a salad bowl with half the coriander.
3. Whisk the dressing ingredients with 1 tbsp water and the remaining coriander. Drizzle over the salad.