This summery salad is so deliciously fresh, using broad beans and radishes which are in plentiful supply at this time of year. I love broad beans, although I do remember a time when the little shrivelled grey offerings on my school dinner plate quickly got pushed to the side!  When I discovered the transformation a broad bean takes on when popped out of its outer rubbery shell, it took on a whole new life. Firstly the colour is so amazing, a vibrant lime green, the texture, smooth and tender, and the taste is so good. I generally use them in salads rather than as a vegetable accompaniment. I love the process of popping them out of the pods, opening each one to discover the beans nestled inside the fur linings, but then I am a bit of a softy! Removing the outer skin once cooked is also a great family job, especially when they ping across the work surface! The only disappointment with broad beans is the yield. A 500g bag full of broad bean …