Crunch Salad

2 handfuls alfalfa and broccoli sprouts

2 handfuls mung bean sprouts

2 handfuls sunflower salad shoots

Mixed edible flowers

1 bunch fresh mint, leaves picked

2 baby courgettes (zucchini), sliced thinly lengthways

2 red chicory, cut in 1/2 then finely shredded

1 bunch baby carrots, sliced thinly lengthways

1/2 fennel bulb, halved and sliced finely

1 bunch French breakfast radishes, sliced lengthways

1 head celery, outer stalks and ends removed, halved and finely sliced lengthways

For the dressing:

2 tablespoons French mustard

4 tablespoons creme fraiche

1 tablespoon olive oil

2 to 3 tablespoons white wine vinegar

Sea salt and freshly ground black pepper