Charred Greens & Beans Salad with Spice Paste Dressing

In a large bowl, whisk the curry paste, lime juice, 4 tbsp olive oil and grated garlic together, season with salt and pepper. Pick the mint and dill — no need to chop.

Blanch the tenderstem for 3 mins in boiling water then drain and refresh in iced water. Finely slice the radish and finely slice the sugar snaps on the diagonal. Roughly chop the romaine. Trim the spring onions and remove the woody ends on the asparagus. Put all of your prepped veg into the bowl.

Heat a grill pan over a medium heat. Drizzle the asparagus and spring onions with oil and season with salt and pepper, then fry in the grill pan for 5 mins until charred and tender.

Pop into the bowl with the rest of the veg and drained beans, then give it a good toss to coat with the dressing. Serve on a platter and tuck in.