Baby Vegetables

When I pick the first harvest of baby peas and tiny beans, usually some time in June, I like to serve them as a course on their own. If baby courgettes and small spring onions or tiny, immature leeks are also available, it becomes something very special indeed.

Ingredients:

You will need roughly equal quantities of the following, all picked immediately before cooking:
small courgettes, cut into pea-size dice
baby leeks or spring onions, cut into 1cm lengths
young peas
baby broad beans
plus olive oil and flaky salt

Gently sweat the courgettes and leeks or spring onions in a little olive oil for a few minutes.
The courgettes should still be al dente and the leeks/spring onions just a little soft and sweet.

At the same time steam or blanch the peas and beans for just 2 minutes.

Stir all the vegetables together and sprinkle with a little flaky salt.