So fresh, so crunchy, so green, and most importantly, so straightforward to make.

• 400g sugar snap peas, sliced finely on the diagonal
• 100g radishes, sliced finely
• ¼ cucumber, cored and diced
• 2 spring onions, sliced finely on the diagonal
• 1 green chilli, deseeded and finely chopped
• Small handful of mint, finely chopped
• Small handful of dill, finely chopped
• Handful of pistachios, toasted and roughly chopped

• 1 tsp white miso
• 2 tsp maple syrup
• Juice of ½ lemon
• 1 tbsp rapeseed oil

1. Literally just mix the vegetables and herbs together in a big bowl, then whisk together the dressing ingredients in a small bowl
2. Tip the dressing into the salad and mix. Sprinkle with toasted pistachios and serve immediately

This is a quick weeknight dinner, picnic winner, gorgeous light lunch. Swap the feta for chicken or cottage cheese, use any other veg that’s green and in season, add more chilli, toast different nuts. There’s nothing this versatile salad can’t do. Feeds 2 well for dinner, 4 for lunch

• 150g giant cous cous
• 250g asparagus, cut into 2cm pieces
• 150g edamame, podded
• 1 green chilli, deseeded and finely chopped
• Large handful parsley, chopped
• Handful dill, chopped
• 200g feta, crumbled
• Flaked almonds, toasted in a dry pan and left to cool
• Juice of ½ lemon
• 50ml olive oil
• Pinch of sugar
• Salt & pepper

1. Cook the giant cous cous in salted boiling water for 4 mins. Add the asparagus and cook for a further 2 mins, then add the podded edamame and cook for another 1 min
2. Drain and run cold water over everything to cool it down
3. Add to a big bowl with the chilli and herbs. Dress with lemon juice, olive oil, sugar, salt and black pepper, and mix together well
4. Gently stir through the crumbled feta and taste for seasoning
5. Serve straight away with a heavy sprinkling of flaked almonds