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Ingredients
  • 8 asparagus spears, halved
  • 250g green beans, halved
  • 250g long-stem broccoli, chopped into 2cm lengths
  • 200g peas, fresh or frozen
  • 8 radishes, sliced
  • 1 pointed cabbage, shredded
  • 4 spring onions, sliced
  • handful of mint leaves, chopped
  • subheading: For the dressing:
  • 4 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 lemon, juiced
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