Place the crushed garlic, olive oil, lemon juice and sea salt into a large bowl. Whisk well to combine. Add the finely chopped coriander and the chilli flakes if using. Set aside.

Bend the asparagus till the woody end snaps off. Cut into large bitesize pieces. Bring a large pot of salted water to the boil. Add the broccoli and green beans. Simmer for about three minutes before adding the asparagus for a further two minutes and add the mangetout for the final minute. Cook them till they still retain a little bite.

Drain over the sink and rinse with cold water to stop the vegetables from cooking any further. Ensure you shake off as much excess water as possible, then tip the vegetables into the bowl with the dressing. I find it easiest to mix with my hands but you can use a large spatula or spoon to fold everything together gently so the vegetables glisten with dressing. Serve right away or cool to room temperature.