Wash the oats and bring to the boil with twice the amount of water, then simmer over a low heat for 20 minutes.

Wash and chop roughly the mint.

Rinse lemon with hot water, rub dry, rub peel, squeeze out juice.

Mix the lemon zest with the yogurt and mint.

Clean, peel and cut the carrots into fine strips.

Mix 2 tablespoons of oil, salt, 1 tablespoon of lemon juice, honey and sesame into a dressing and mix with the carrot strips.

Wash the radishes and cut into thin slices.

Wash the lamb's lettuce and shake dry.

Cut the cress from the bed.

Cook the beans in salted water for 3 minutes then press them out of the skins, season with salt and pepper.

Wash and chop the parsley and mix with the beans and remaining oil.

Drain the oats, season with salt and pepper and serve with lamb's lettuce, carrots, radishes, beans, mint yoghurt and cress.