Make the most of seasonal asparagus and purple sprouting broccoli with this gorgeous salad recipe. Roasting the vegetables gives them a rich and nutty flavour which pairs delightfully with creamy feta and a honey and mustard dressing.
Preheat the oven to gas 4, 180°C, fan 160°C. Pour 2 tbsp oil into a roasting tray and heat it in the oven for 2 minutes. Add the asparagus and broccoli, season and roast. Take the asparagus out (especially if it's the thin, delicate type) after 5 minutes, and broccoli after 10 minutes.
For the dressing, mix the lemon juice, zest, honey and a pinch of salt and stir to dissolve. Then whisk in the oil and mustard.
Pour the dressing over the warm vegetables, stir through the watercress, sprinkle over the feta and serve.
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