- Cook the broadbeans in a large saucepan of boiling, salted water for 4 minutes. Drain, then rinse under cold water. De-shell the beans into a large bowl.
- Blanch the frozen peas and asparagus spears in another saucepan of boiling salted water for 2 minutes. Drain, then rinse under cold water. Add to the bowl with the de-shelled broad beans.
- Make the salad dressing by adding 3 tbsps olive oil, the chopped dill, chopped mint, mustard and lemon juice to a small bowl. Whisk together, season and taste.
- Add the ricotta, feta, lemon zest and plenty of black pepper to a large bowl. Beat together with a wooden spoon or electric mixer until incorporated and set aside.
- Slice the ciabatta into 1cm slices and place on a lined baking sheet. Drizzle over 1 tbsp olive oil and sprinkle over the fennel seeds. Season and bake at 160Cfan/180C for 10-15 minutes until lightly golden and crunchy.
- Heat the remaining 1 tbsp olive oil in a non-stick frying pan over a medium/high heat. Add the capers and fry for 4-5 minutes until crispy and golden. Leave to drain on kitchen paper while you assemble the salad.
- Add the rocket to the broad beans, peas and asparagus and pour over the dressing. Stir well then spoon onto a large platter. Top with the smoked salmon slices, dot over the ricotta in teaspoon sized amounts, sprinkle over the crispy capers and top with some fresh pea shoots and chopped dill.
- Serve with lemon wedges and crostini for a coronation feast!
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