The recipe Cook 200g of peas in a deep pan of boiling, lightly salted water, remove them with a draining spoon and transfer to a bowl. Add 200g broad beans to the boiling water and cook for 5-6 minutes, until tender. Drain in a colander and pop them from their papery skins. Wash 100g of sprouted mung beans, radish seeds or lentils under cold running water. (I like a mixture of two). Drain and rinse 500g of canned or bottled chickpeas. Warm 2 tbsp of olive oil in a shallow pan and add the chickpeas and 1 tsp each of ground cumin and coriander. Let the chickpeas fry for 5 minutes or so until they start to crisp a little. Mix 3 tbsp of yoghurt, 1 tbsp of tahini and the juice of 1 lemon in a small bowl. Shred a handful of basil leaves – you need about 2 tbsp of shredded leaves, then stir them in to the dressing with a little salt. Add the hot chickpeas to the sprouted seeds, peas and broad beans with a handful of halved cherry tomatoes and toss gently together with the yoghurt dressing. Serves 2. The trick It isn’t totally necessary to remove the skins from the broad beans, and I certainly wouldn’t do it if the beans were very young and tiny. But they rarely are, so I squeeze each bright green bean from its pale skin with thumb and finger. It doesn’t take long and you end up with fresh little beans. The twist If you have some early asparagus, but not a lot, this is the moment to use it. Cut it into small pieces then cook it for a couple of minutes in boiling water and toss with the beans and peas. I have used a few wild garlic leaves, too, cooked in a little olive oil until they wilted, before stirring into the yoghurt dressing.