1 bunch (approx 400g) asparagus spears

1 medium sized kohlrabi

5 radishes (if asparagus is not in season);

1 large fennel

80ml buttermilk

1tsp lemon juice

1 tbsp olive oil

good pinch of salt and pepper

1 tbsp dill, finely chopped

1 tsp chives finely chopped

1 tbsp mint, finely shredded

50g pea shoots (or watercress or rocket)

2 treviso or red endive sliced lengthways to keep the shape of the leaves

pinch of sumac