The perfect accompaniment to coronation chicken schnitzel – or anything else really!

• ¼ fennel bulb, finely sliced (fronds saved and added separately)
• 1 stalk celery, finely sliced on the diagonal
• ½ green apple, finely sliced
• ¼ cucumber, halved lengthways with seeds removed and finely sliced
• 100g sugar snap peas, finely sliced on the diagonal
• Handful fresh coriander, chopped
• 1 spring onion, finely sliced on the diagonal
• Green chilli, deseeded and finely sliced into strips
• Juice of 1 lime
• Pinch of salt
• 2 tbsp rapeseed oil
• 1 tbsp maple syrup

1. Mix together fennel, celery, apple, cucumber, sugar snaps, coriander, spring onion and chilli
2. Mix together the lime juice, salt, oil and maple syrup, then use this to dress the salad

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

Jazz up your green beans with this creamy-piquant little number

• 300g green beans, topped and tailed
• 1 heaped tbsp tahini
• 2 tbsp greek yoghurt
• 4 tbsp water
• ½ tsp garlic oil or ½ clove garlic, grated
• Squeeze of lemon juice
• Pinch of salt
• 3 tbsp sesame seeds, toasted until brown in a dry pan

1. Cook your green beans in or above boiling water for a few mins until just al dente
2. While they’re cooking, whisk up the rest of the ingredients into a creamy smooth sauce
3. Pour sauce over hot beans and combine gently
4. Pop into your mouth