Midsummer asparagus, goats’ cheese and fig salad


Peel the broad beans for a tender bite, and a vibrant green colour to go with the asparagus and other summery ingredients.


  • 100g/3½oz podded broad beans (or 600g/1lb 5oz if in pods)
  • 2 Little Gem lettuces, cut in half lengthways, then into 8 thin wedges
  • 60g/2¼oz bag salad leaves
  • 6 just-ripe fresh figs, tops removed, quartered
  • 100g/3½oz firm goats’ cheese, peeled and crumbled
  • 250g/9oz asparagus, tips cut off, stalks cut into diagonal pieces
  • selection of purple micro herbs

For the dressing