- A bunch of radishes
- 1 lemon
- 1 garlic clove
- 1 tsp wholegrain mustard
- 400g tin of cannellini beans
- 2 shallots
- 200g asparagus
- 30g wild garlic
- 50g rocket
- 1 tbsp sesame seeds
- 2 tbsp olive oil
- Sea salt + black pepper
- 1.
Remove the radish leaves. Thinly slice the radishes and slide them into a small bowl. Squeeze over the juice from half the lemon, add a pinch of salt and toss together. Set the radishes to one side to lightly pickle.
- 2.
Peel and finely chop or grate the garlic. Slide it into a large mixing bowl. Add the mustard and squeeze in 1 tbsp lemon juice. Stir with a pinch of salt and pepper and 1 tbsp olive oil to make a dressing. Drain and rinse the cannellini beans and add them to the bowl. Set aside.
- 3.
Peel the shallots and finely slice them. Snap the woody ends off the asparagus (they'll break at the right point when you bend them).
- 4.
Warm a frying pan on a medium-high heat. Pour in 1 tbsp olive oil and add the asparagus and shallots. Fry for 5-6 mins, stirring often, till the asparagus spears are tender and the shallots are golden.
- 5.
Tip the cooked asparagus and shallots into the bowl with the cannellini beans. Add the wild garlic leaves, rocket and pickled radishes with their lemony juices. Toss to combine. Taste and add more salt and peppeer, if you think it needs it.
- 6.
Divide the salad between two warm plates and sprinkle over the sesame seeds to serve.
