Spring salad of broad beans, asparagus, prawns and citrus

I kg fresh broad beans

2 bunches fresh asparagus spears

olive oil to drizzle

salt and pepper to season

24 green prawns, peeled, with tails on

1 orange, segmented, juice reserved

1 pink grapefruit, segmented, juice reserved

1 tangelo, segmented, juice reserved

Remove the broad beans from their outer shells. Bring a pot of water to the boil, add broad beans and cook for a couple of minutes until soft. Remove with a slotted spoon and drain. Peel off the outer pod and set aside.

Trim asparagus and cut into 3 cm lengths. Use the same pot of boiling water to cook these for a minute or two until just tender. Drain, then place in a bowl with the broad beans, drizzle with a little olive oil and season with salt and pepper.

Heat a grill or non stick pan, add oil and quickly cook the prawns on both sides. Toss into the bowl with beans and asparagus.

Add citrus segments and a little reserved juice.

Check seasoning and adjust if necessary. Add salad leaves and gently toss.

Pile onto plates and serve.

serves 4.