APPLE AND KALE SALAD

Serves 4

100g tenderstem broccoli (or standard broccoli)

100g asparagus (if in season; use French beans instead if you wish) 100g kale 1 lemon 1 Braeburn apple 100g rocket 2 tbsp extra virgin olive oil 25g Parmesan, grated

Sea salt and freshly ground black pepper

Olive oil, for roasting

1 Preheat the oven to 220°C

(Fan 200°C/gas mark 7). Halve the broccoli widthways and trim the base of the asparagus. If using standard broccoli, then chop up, including the trunk, into small florets.

2 Add the broccoli and asparagus to a large baking sheet, drizzle with olive oil and season. Toss to coat and then bake on the top shelf of the oven for 8 mins.

3 Put the kale in a large salad bowl and drizzle with a small amount of olive oil, season and then toss, crunching slightly with your hands.

4 Core and quarter the apple and slice thinly lengthways. Halve the lemon and then squeeze some juice over the apple slices.

5 Once the veggies have had 8 mins, tip the kale on top, then spread out.

Cook for another 10-12 mins, until the kale is crispy but not burnt.

6 Add the apple slices, rocket, extra virgin olive oil, Parmesan and a good squeeze of lemon juice to the salad bowl and set aside.

7 Once the greens are ready, let them cool on the baking sheet for 5 mins, then add to the salad bowl and toss to combine. Season and serve.

From ‘Home Bird’ by Megan Davies (£16.99, Ryland Peters & Small). Photographs: Clare Winfield © Ryland Peters & Small