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Blanch all the green veg in batches in boiling salted water until just cooked (2-3 min but make sure you check). Once they are cooked, plunge them into ice cold water to stop the cooking.
Once all the veg is cooked and cold, drain well and pat dry.
To make the dressing, add the lemon juice, mustard, maple, olive oil and a pinch of salt to a jar and shake well.
To serve, place the dry veg into a bowl with the sunflower shoots and dress well with the dressing. Toss well and serve, add a few more shoots to the top for garnish.