Seasonal salads FOR SPRING

Try these recipes that highlight the goodness of fresh asparagus, radishes and cauliflower

CRUNCHY CAULIFLOWER, PEA AND HERB SALAD

We’ve used two varieties of cauliflower in this tasty recipe.

SERVES 6

½ small white cauliflower

½ romanesco cauliflower

1tsp fennel seeds

1tsp caraway seeds

1tbsp honey

Zest and juice of 1 orange

5tbsp olive oil

1 green chilli, deseeded and finely chopped

150g (5oz) peas, defrosted

3 spring onions, thinly sliced

2 large handfuls mixed fresh herb leaves, such as mint, flat-leaf parsley and dill sprigs

1 Break the cauliflowers into florets, then slice them as thinly as you can. Place in a large bowl and season with salt and pepper.

2 Put the fennel and caraway seeds in a small frying pan over low-medium heat and toast, stirring, for 30 secs. Add the honey and stir for another 20-30 secs as the honey sizzles.

3 Remove from the heat and grate in the orange zest, then squeeze in the juice. Stir in the oil and chilli. Pour over the cauliflower and toss to combine.

4 Just before serving, stir the peas, spring onions and mixed fresh herbs into the salad, and adjust the seasoning to taste.

TIP Dry-frying spices helps to release their natural oils and makes them particularly aromatic.

PER SERVING

160 cals, 10g fat, 1.5g sat fat, 10.5g carbs