Bring a large pan of water to the boil, add the broad beans and cook for two minutes. Remove the beans with a slotted spoon and place in a bowl of iced water to refresh.
Re-boil the water, add the peas and mangetout, cook for one minute then drain well and refresh in another bowl of iced water.
Drain all the vegetables, pat dry with kitchen paper then place them in a large bowl and stir in the olive oil and vinegar.
Just before serving, stir the chilli, spring onions, parsley, mint and ham hock into the peas and beans and add the pea shoots, if using. Season to taste with sea salt and freshly ground black pepper and serve immediately.