Superfood Sunshine Salad

It would be hard to pack more pre- and probiotic foods into a dish if you tried! The green veggies here feed our good-gut bugs, while cold potatoes are rich in resistant starch – much more so than hot ones. What’s more, the apple cider vinegar or kombucha helps your stomach digest it all.

ServeS 4 272 cals per serving

1kg organic new potatoes

125g asparagus tips, trimmed 200g fresh or frozen peas

1 tbsp plain Greek yogurt Juice of ½ lemon 100g sugar snap peas, finely sliced

1 fennel bulb, trimmed and finely sliced and tossed in lemon juice to prevent discoloration Sea salt and freshly ground black pepper Pinch sumac (optional)

75g alfalfa sprouts (or sprout your own – mung beans and lentils are the easiest for beginners) For the pickled radishes:

100g radishes, trimmed and finely sliced A few fresh thyme leaves

2 tsp apple cider vinegar Sea salt and freshly ground black pepper

Put the potatoes into a pan of salted water and cook for 15-20 minutes or until tender, drain and put to one side to cool. Put the asparagus tips into a steamer or sit them, covered, in a metal colander over a pan of simmering water for about 5 minutes or until tender. Remove and put to one side.

If using frozen peas, put them into a bowl and cover with boiling water, leave for 3-4 minutes, then drain. Serve fresh peas raw or, if you prefer them cooked, simmer in boiling water for a couple of minutes, then drain.

Now make the pickled radishes: put the radishes, thyme and apple cider vinegar or kombucha into a bowl, season with the sea salt and freshly ground black pepper and mix well, then put to one side.

In another bowl mix the yogurt and lemon juice together and season to taste. Set aside.

Into a large bowl put the peas, sugar snap peas and fennel, chop the asparagus and add, season lightly and toss together. Halve or quarter the cold potatoes and put on to a serving platter along with the pea and fennel mix. Then dot over the yogurt, sprinkle with sumac (if using), and scatter over the alfalfa sprouts. Spoon the radish pickle on to the side of the platter or serve separately in a small bowl.