Green panzanella with poppy seed croutons

Preheat the oven to 200°C, gas mark 6 and line a baking tray with baking parchment. In a large mixing bowl, stir the poppy seeds into the olive oil with a pinch of salt. Tear the ciabatta into bitesized chunks and add to the bowl. Toss until coated all over, then spread out on the prepared baking tray. Bake for 8-10 minutes until crisp and golden; set aside to cool.

Meanwhile, for the dressing, in a large bowl mix the mayonnaise, mustard, lemon zest and juice, then gradually whisk in the buttermilk until smooth. Stir in the herbs; season and set aside.

Bring a large pan of salted water to the boil and prepare a large bowl of iced water. Trim the asparagus, then slice on the diagonal into thirds. Blanch the asparagus and sugar snaps in the boiling water for 2-2½ minutes until just tender, then drain and plunge into the iced water. Peel the courgettes lengthways into thin ribbons, discarding the seedy core. Once cool, drain the asparagus and sugar snaps; pat dry with kitchen paper.

Put the blanched veg, courgettes, leaves and olives into a large bowl. Generously drizzle over the dressing, then toss everything together. Spread over a large serving platter, then scatter over the poppy-seed croutons and extra mint leaves. If preferred, arrange all the salad ingredients on a large serving platter and serve the dressing in a jug alongside.