Eating In

About ¾ lb broad beans (frozen are ok)
8 oz baby carrots or young carrots cut into batons.
8 oz peas (frozen are ok)
1 bunch spring onions
3 tbsp lemon juice
Grated zest of 1 lemon
8 tablespoons olive oil
Skin the broad beans by pouring boiling water over them and squeezing the bright green bits out. Steam the carrots for a few minutes then add the white parts of the spring onions and the peas and beans and steam for a few more minutes. Refresh by plunging into iced water. Mix the dressing ingredients together. Taste and adjust. Mix the vegetables and dressing together and serve.