Tomato & Radish Salad with Broad Bean Tops

handful of broad bean tops, washed

10 cherry tomatoes, halved and quartered

10 radishes, halved and quartered

1 tbsp capers, finely chopped

1 tbsp fresh flat leaf parsley, finely chopped

pinch of sea salt flakes

drizzle of olive oil

A simple layering salad.

Take the broad bean tops as your base layer and divide between two

plates or bowls. In a separate bowl add all the other ingredients and gently toss together.

Lay the mixed salad ingredients on top of the broad bean tops.

Serve up on its own, as a side dish or with a simple crusty loaf.