Seasonal salads FOR SPRING

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

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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