Spring Salad

I love it when a new seasons produce starts to come in - spring is no exception. There are many ways to prepare and cook all the new vegetable and fruits that are now appearing in the shops, markets and, if you're lucky (and better organised than me), your allotment or garden.

For that 'first time', it's nice to keep things simple, allowing the produce to be centre of attention at it's 'welcome back party'. I served this salad as a quick midweek lunch accompanied by some cheese and sage scones. The salad is set off beautifully in this elegant white ceramic Rin bowl by Reiko Kaneko.

Spring Salad

This salad doesn't require any precise measurements, just add as much or as little as you like. If you have a lemon half lurking in the fridge, a squeeze of juice in the lentil mixture gives a nice citrus tang.

200g cooked puy lentils
a handful of kale or cavolo nero, tough stalkes removed and leaves finely shredded
a handful for chopped parsley
a handful of chopped chives
2 tbsp capers
1 - 2 tsp apple cider vinegar
1 - 2 tbsp extra virgin olive oil, plus extra for drizzling
a pinch of sea salt and course ground black pepper
a handful of rocket leaves
 ¼ red cabbage, finely shredded
handful of radishes, finely sliced
1 yellow pepper, shredded
handful of radishes, finely sliced
a handful of strawberries, hulled and sliced
parmesan shavings

First, empty the lentils into a bowl and add the shredded kale or cavolo nero, the parsley, chives, capers, vinegar, oil and seasoning. Stir and leave to let the flavours mingle while you get on with chopping the vegetables. Get yourself a nice generously sized salad bowl and start layering your salad. Start with the rocket, red cabbage, tomatoes and yellow pepper. Combine these ingredients a little in the bowl and then top with the lentil mixture. Next add the radishes and then the sliced strawberries. Finally top with a few shavings of parmesan cheese and a drizzle of olive oil.