1. Roughly chop the lettuce, spinach and endive

2. Wash the vegetables in cold water and drain them

3. Top and tail the french beans

4. Boil the french beans in lightly salted water for 3minutes

5. Rinse the beans under a cold tap

6. Boil the broad beans in lightly salted water for 5minutes

7. Drain the broad beans and remove the skins

8. Put all the salad ingredients in a large bowl together with the mixed herbs

9. Toss the salad with the vinaigrette

List of ingredients required:

(serves 12 people)

1/2 pint (285ml) vinaigrette
12 oz (350g) fresh spinach
1 iceberg lettuce
Heart of 2heads of endive
1 and 1/2 lb (700g) french beans
1 large handful chopped mixture of tarragon, basil, chives and parsley
1 large handful of chopped sorrel
1 lb (450g) shelled broad beans