Blanching is the secret to a simple spring salad full of colour, texture and the promise of a hot summer to come. I used mangetout, but sugar snap peas, which are rounded and fuller than the flatter mangetout, can be used. Remove the pods of the broad beans and gently squeeze out the tiny green beans into a bowl. Pour the olive oil into a salad bowl and add the chopped garlic, chopped mint, lemon juice and seasoning to taste. I served it as a side salad for a braai, but it would also make a lovely starter for a spring lunch.