Fennel & Cherry Salad

Serves 2

This quick and fresh salad by Elena Silcock is the perfect way to get more vitamin C into your diet.

• 2 heads fennel

• 400g (14oz) tin chickpeas, drained • 200g (7oz) fresh cherries, pitted and halved

• Small bunch parsley, leaves picked • 50g (1.7oz) toasted flaked almonds • 100g (3.5oz) vegan feta

For the dressing:

• 1 lemon

• 3 tbsp olive oil

• 1 tsp mustard

• 1 tsp vegan honey

1 Mix the ingredients for the dressing in the base of a large bowl, season well with salt and pepper.

2 Cut the fronds from the top of the fennel and finely slice, add to the bowl. Add the remaining ingredients apart from the feta and toss well — leave the parsley leaves whole as they act as the leafy green in this salad.

3 Tip into a bowl and crumble the feta over the top. Finish with a crack of black pepper.