If the vegetable gods are smiling, use fresh broad beans instead of frozen and swap out the broccolini for asparagus. Words & recipe: Lucy Corry Styling & photos: Carolyn Robertson INGREDIENTS For the salad: ⅓ cup buckwheat 250g broccolini, washed and trimmed 500g frozen broad beans 4 spring onions, trimmed and finely sliced 1 cup finely chopped fresh herbs (such as parsley and chervil) 2 handfuls watercress or rocket leaves For the vinaigrette: 1 small clove garlic, smashed to a paste with ¼ teaspoon salt 1 teaspoon honey 1 teaspoon dijon mustard ¼ cup freshly squeezed lemon juice ½ cup