Roasted English asparagus with a fennel, apple and cucumber salad (v,gf)

A lovely seasonal salad for the early summer months. It makes a wonderful light lunch or side dish for spring gatherings and al fresco dining!

Serves 4


2 fennel heads
2 apples, cox’s pippin or similar
1 cucumber
1 red chilli
30g mint leaves
200g watercress
200g baby spinach
100g wild garlic leaves
24 English asparagus, medium grade

For the lemon oil
1 tbsp extra virgin olive oil
½ tbsp fresh lemon juice
¼ tbsp red wine vinegar
¼ tsp salt
¼ tsp white sugar


Preheat oven to 200°C/gas mark 6

Peel and seed the cucumber and apples.Now finely slice the apples, cucumber and fennel on a mandolin as fine as you can. If you don’t have a mandolin slice as finely as you can with a sharp knife.

Cut the chilli in half lengthways and deseed. Cut the chilli into thin strips and dice and  finely slice the mint leaves.

Wash the salad leaves and dry in a salad spinner or drainer.

Trim the woody stalks from the bottom of the asparagus, discard the woody parts, and place the trimmed stalks onto a parchment lined baking sheet, drizzle with a little oil then sprinkle with a pinch of sea salt and bake on the middle shelf of the oven for 8-10

In a clean mixing bowl add the dressing ingredients and whisk together until combined.

Now mix all the salad ingredients and dressing in a clean bowl, place into your serving bowl and top with the roasted asparagus.

Delicious served with warm bread or a smoked cheese.