A fresh and light spring salad. This works beautifully as a side, part of a mezze or a fresh and light starter. You could add cooked lentils to make it a meal or serve with some nice bread to spread the dressing on. This recipe makes a little more than needed for the salad - but don’t worry! It works nicely as a condiment or dressing for grains, pulses or even pasta.

When wild garlic isn't in season, substitute a clove of garlic.

Ingredients

2 courgette

20g mint

10g parsley

2 small red onion, finely sliced

1 dutch red chilli, deseeded and finely sliced

20g cashews or pistachio, roasted

1 grapefruit  (apple or pomegranate would also be nice)

juice & zest 1 unwaxed lemon

1 tablespoon olive oil

pinch salt and pepper to taste

Wild garlic chunky dressing

25g wild garlic

15g parsley

25g cashew or pistachio, roasted

½ lemon

90g olive oil

pinch sea salt & black pepper

Method

First make your dressing: In a food processor or pestle and mortar, pound or blitz your ingredients into a rough dressing.

For the salad: Using a vegetable peeler, shave the courgette into ribbons and place in a large mixing bowl. Wash and rough chop your herbs, roughly chop your nuts, peel and segment your grapefruit and add these along with all the ingredients to your mixing bowl. Mix well.

Add 2 tablespoons of the dressing to the salad, mix again, taste for seasoning and add more dressing if you like, or serve extra dressing alongside with some bread or to spoon over the salad.

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This recipe was created by plant-powered chef and veg scheme member Kali Hamm. Follow her on Instagram for her latest recipes, news and events.