Apple & Kale Salad

The sweetness of an apple and the savouriness of kale and Parmesan are what make this salad marvellous. Swap ins: Use any greens you like, whatever’s in season if you can. Any firm, crunchy apple variety is fine. Parmesan can be Pecorino or any hard Italian cheese. Swap the lemon for a lime, too, but you might need more than one. Leftovers: Loaded up in a baguette with mature Cheddar cheese, chutney and ham or just serve it up as it is with some extra salad leaves folded through. Serves 4. Time 25 minutes

100g tenderstem broccoli

(or standard broccoli) 100g asparagus (if in season) 100g kale

1 lemon

1 Braeburn apple

100g rocket/arugula

2 tbsp extra virgin olive oil 25g Parmesan, grated sea salt and freshly

ground black pepper olive oil, for roasting

Preheat the oven to 200ºC fan/220ºC/Gas 7.

Halve the broccoli widthways, and trim the base of the asparagus. If you’re using standard broccoli, then chop up, including the trunk, into small florets.

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 minutes.

Add the kale to a large salad bowl and drizzle with a small amount of olive oil, season and then toss, crunching slightly with your hands to combine.