1. Thinly slice the eschallots,put in a bowl and mix with vinegar,oil and honey.
2. Wash all the vegetables and thinly slice the carrots.
3. Halve the sugar snap peas lengthwise.
4. Season asparagus with salt and a little olive oil and cook in a chargrill pan on a high heat,three minutes for thin spears,five minutes for thick. (You can also fry them in a hot pan,put them under the grill or blanch in boiling salted water.)
5.Cut the radishes into wedges.
6. Brush the bread with a little olive oil and chargrill or toast.
7. Put the vegies in a bowl with the pickled eschallots and dressing. Tear the herbs,mozzarella and toast into pieces and add to the salad.
8. To make the green sauce,put the mint,parsley,capers,garlic,olive oil into a blender and whiz to combine. Seasons with salt and pepper and store leftovers in a jar in the fridge.
9. Add two large spoonfuls of green sauce,season the salad with salt and pepper,toss the sauce through and serve immediately.
Tip:tear up the mint and basil just before adding them to the salad,to give it more flavour.