Ingredients:

1 head broccoli

150 g/ 5.3 oz sugar snap peas

2 medium tomatoes

1 handful radishes

about 6 thin scallions

1 handful parsley

juice of ½ lemon

4 tablespoons olive oil

fine sea salt and white pepper

Directions:

1. Bring a big pan of salted water to a boil. In the meantime clean and cut the broccoli stem into bite-sized pieces and divide the broccoli head into bite-sized florets.

2. When the water is boiling add the broccoli stem to the pot. After 2 minutes add the florets and after another minute add the snow peas.

3. Blanch for another 2 minutes, drain and refresh the vegetables under cold water. Let drain very well, pat dry with paper towels and place in a big bowl.

4. Deseed and finely chop the tomatoes. Chop the radishes very finely as well and cut the scallions into very thin slices. Add to the bowl together with chopped parsley and mix gently.

5. Mix the lemon juice and olive oil with salt and white pepper to taste and pour over the salad. Adjust the taste to your liking with more salt, pepper and lemon juice.

6. If you wish, you can add some finely chopped hard-boiled eggs or/and some Parmesan or Pecorino on top.

Bon Appetit!