Brian Turner's Seasonal Summer Salad

2. Cook asparagus and trim 4cm from tops, chop stems keeping tips apart.

3. Cut spring onions into ½ cm length, add asparagus stalks, peas and courgettes.

4. Cut cucumber into ¼ dice and mix in.

5. Shred half of the leaves and put aside.

6. Cut radishes into fine dice and put into a bowl.

7. Add mustard and juice of lemon, mix well.

8. Stir in oils then chives and season.

9. Add some dressing without radish to vegetable mixture.

10. Lay shredded lettuce into leaves.

11. Spoon mixture on top.

12. Garnish with 2 spears of asparagus on each.

13. Put onto dish, spoon radish dressing over and around and serve.