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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