Pea shoot salad

Method

1. Put the broad beans in a pan of boiling salted water, then simmer for 30 seconds or so. Remove with a slotted spoon, then refresh in iced water. Slip off their tough green skins and set aside. Bring the pan of water back to the boil, then blanch the peas for 30 seconds. Drain, refresh in iced water to prevent them from cooking any further, then drain again.
2. In a small bowl, whisk the mustard with the mint and lemon juice. Whisk in the avocado oil and extra-virgin olive oil. Season with a pinch each of salt, pepper and sugar, then set aside. Tip the broad beans, peas and pea shoots into a salad bowl along with the lemon segments. Drizzle over the dressing and toss gently to combine. Scatter with edible flowers and mint leaves, then serve.