broad beans, broccoli, carrot and persian cress

I've always been a fan of Steve's leaves, I've been extensively using his baby watercress, pea shoots and wild red rocket. I respect also his attention to natural farming ( more than organic). I luckily had the opportunity to try in advance the lovely new range of Steve's salad: the Persian cress. Yummy!! It's a nicely peppery and light mix, very well crafted as usual. I've tried it with steamed broad beans and stem broccoli, shaved carrot, spring onion and a English mustard, salt, cider vinegar, extra virgin olive oil and agave syrup. Broad beans week, vegan salad.