600g tenderstem broccoli, blanched 400g fine green beans, trimmed, blanched 400g mangetout, blanched 300g asparagus spears, blanched 2-3 tbsp extra virgin olive oil Salt & milled black pepper
100g flaked almonds, toasted 100g feta, crumbled
1. Toss all vegetables together in a bowl with a drizzle of olive oil. Season.
2. To serve: Scatter over almonds and feta, and serve.