FRIED ASPARAGUS & COURGETTE CHIP SALAD

I started breadcrumb-coating every vegetable in sight once I had kids, in an attempt to get them eating more veg. The Parmesan in these delicious chips gives them loads of dreamy flavour and crunch.

Serves 2

1 courgette, topped and tailed 60g (2¼oz) breadcrumbs (gluten-free if you prefer) 35g (1¼oz) grated Parmesan or nutritional yeast (flakes or powder with a nutty, cheesy taste, from health food shops), plus extra to serve

100g (3½oz) asparagus spears 50g (1¾oz) white spelt flour or gluten-free flour (from larger supermarkets)

1 egg, beaten

2tbsp olive oil

80g (3oz) cherry tomatoes, halved

100g (3½oz) rocket

Extra-virgin olive oil, for drizzling

Balsamic vinegar, for drizzling Sea salt and freshly ground black pepper Halve the courgette lengthways and slice into 1cm (½in)-thick strips. Combine the breadcrumbs and Parmesan or nutritional yeast in a bowl. Dip the asparagus and courgette strips into the flour, then the egg and then the breadcrumbs.

Heat the olive oil in a pan. Add the courgette and asparagus in batches, and fry for 2-3 minutes on each side until cooked through and golden. Remove to a piece of kitchen paper.

Combine the tomatoes, rocket, courgette and asparagus. Sprinkle over a little more Parmesan or nutritional yeast and drizzle with extra-virgin olive oil and balsamic vinegar. Season and serve.