this salad was very simple to pull together and makes wonderful use of our seasonal vegetables. make some slow-roasted tomatoes (or you could use sun-blush or sun-dried tomatoes). green beans and asparagus were then blanched in boiling water until just cooked (i do the asparagus first, remove them with a slotted spoon and then cook the beans as i always seem to get a layer of scum when i boil beans). dress the warm beans with olive oil and lemon juice and arrange on a plate with the tomatoes. sprinkle with toasted pine nuts (you can roast these for 5-10 minutes while you are cooking the tomatoes but keep an eye on them so they don’t burn).