Apple & kale salad

Apples, kale and parmesan are what make this salad marvellous. I made it for a picnic once, and it’s now one of my go-to combinations. I’ve added asparagus as it goes well, but if it’s not the right time of the year, simply leave it out. You could replace it with something like French beans or more broccoli – experiment with whatever is around.

QServes 4

100g long-stem or regular broccoli 100g asparagus, trimmed olive oil, for drizzling

100g kale

1 Braeburn apple, cored

and quartered

1 lemon, halved

100g rocket

2 tbsp extra virgin olive oil

25g parmesan or vegetarian

alternative, grated

1 Heat the oven to 220C/200C fan/ gas 7. 2 Halve the broccoli crosswise, or, if you’re using regular broccoli, cut into small florets and chop the stem. Put on a large baking sheet with the asparagus, drizzle with some olive oil and season. Toss, then roast on the top shelf of the oven for 8 mins.

3 Put the kale in a large salad bowl and drizzle with a little olive oil, then season and toss, scrunching slightly with your hands to combine.

4 Thinly slice the apple quarters lengthways and squeeze over one of the lemon halves.

5 Remove the veg from the oven, tip the kale on top and spread out. Return to the oven for another

10-12 mins until the kale is crisp, but not burnt.

6 Put the apple slices, rocket, extra virgin olive oil and parmesan in the salad bowl, squeeze over the remaining lemon half and set aside.

7 Leave the roasted veg to cool for 5 mins, then add to the salad bowl and toss well to combine. Season to taste, then serve.