2cobs of corn16zucchini flowers, trimmed and halved lengthways3bunches of asparagus, trimmed sliced diagonally into 4cm pieces200 gmpodded peas Mint and lemon dressing¼ cuploosely packed coarsely torn mint leaves2green onions, coarsely chopped2cloves of garlic, coarsely chopped2 tbspcoarsely grated lemon rind60 ml (¼ cup)lemon-infused extra-virgin olive oil, such as Colonna Granverde60 ml (¼ cup)lemon juice2 tbspwhite wine vinegar
Using a sharp knife, cut corn kernels from cobs, trying to keep in clusters. Blanch corn in boiling salted water for 5 minutes or until tender, refresh in iced water and drain. Blanch zucchini flowers for 2 minutes or until tender, refresh in iced water and drain. Blanch asparagus for 2 minutes or until tender, refresh in iced water and drain. Blanch peas for 5 minutes or until tender, refresh in iced water and drain. Arrange vegetables on a platter.
For mint and lemon dressing, combine mint, green onion, garlic, lemon rind and 2 tsp sea salt in a mortar, and using a pestle, pound to a coarse paste. Transfer to a small bowl, add olive oil, lemon juice and vinegar and season to taste with sea salt and freshly ground black pepper. Drizzle dressing over vegetables and serve immediately.