Spring salad with goat’s cheese and mint

1. Bring a big pot of salted water to the boil

2.Trim 3cm from the bottom of the asparagus, then cut the remainder into chunks, leaving the tips intact.

3. Mix the lemon juice, olive oil, chilli and sugar in a bowl and add some salt and pepper.

4. Put the asparagus and peas into the water and bring back to the boil as quickly as you can.

5. When just boiling, add the sliced onion, stir and straightaway drain through a colander.

6. Run cold water on the peas and throw in some ice if you have it to cool them as quickly as possible.

7. Shake off the excess water thoroughly and add the vegetables to the bowl with the dressing.

8. Season with salt and pepper then add the fresh mint.

9. Serve in one of your best bowls with the goat’s cheese crumbled on top.