Mix the wild rice, broad beans, avocado, spring onions and radishes together in a bowl, add the dressing and toss gently. Add the micro cress, give the salad one further toss and serve.

Sweet broad beans mixed with salty jamon is a match made in heaven. Serve as a salad, starter or as part of a tapas spread. Cook the podded broad beans in a pan of boiling, salted water for 2-3 ...

Boil for a couple of minutes and drain. When cool enough the handle, remove the skins of the larger broad beans. Discard the skins. To assemble the salad, add the broad beans, herbs, onions ...

Since it's spring, we're going green! I love the addition of blanched broad beans but the salad will still be lovely without them if you cannot find them. This is a brilliant vegetarian dish ...