CRUNCHY CAULIFLOWER, PEA AND HERB SALAD

We’ve used two varieties of cauliflower in this tasty recipe.

SERVES 6

✣ ½ small white cauliflower

✣ ½ romanesco cauliflower

✣ 1tsp fennel seeds

✣ 1tsp caraway seeds

✣ 1tbsp honey

✣ Zest and juice of 1 orange

✣ 5tbsp olive oil

✣ 1 green chilli, deseeded and finely chopped

✣ 150g (5oz) peas, defrosted

✣ 3 spring onions, thinly sliced

✣ 2 large handfuls mixed fresh herb leaves, such as mint, flat-leaf parsley and dill sprigs 1

Break the cauliflowers into florets, then slice them as thinly as you can. Place in a large bowl and season with salt and pepper. 2

Put the fennel and caraway seeds in a small frying pan over a low-medium heat and toast, stirring, for 30 secs. Add the honey and stir for another 20-30 secs as the honey sizzles. 3

Remove from the heat and grate in the orange zest, then squeeze in the juice. Stir in the oil and chilli. Pour over the cauliflower and toss to combine. 4

Just before serving, stir the peas, spring onions and mixed fresh herbs into the salad, and adjust the seasoning to taste.