Young vegetable and feta salad

This dish works so well because some vegetables are quickly blanched or roasted and some are left raw so you really do get the season's flavours and textures on one plate.

The carrots, fennel, peas and broad beans are all great raw. Young broad beans can be podded and served. They don't require double shelling at this time of year. The snow peas, beans and asparagus should be blanched - trimmed and dropped into fast-boiling salted water until the vegetable is cooked al dente, then plunged into cold water.

Baby beetroots should be roasted in an oven at 180C. Trim the leaves (but don't cut into the beetroot flesh) then place them in a roasting tin, on a bed of rock salt to stop them burning and for flavour.

Bake for about 40 minutes, cool then scrape the skin away with a knife.

Boil or steam potatoes and peel.

Salad dressing

Place all the ingredients in a bowl and whisk until emulsified. Alternatively, place all the ingredients in a jar with a tight-fitting lid and shake vigorously to emulsify 

To serve

Arrange the vegetables with 2-3 salad leaves and a couple of herbs such as dill, chives and chervil.

Add a salad dressing (such as the one below) or extra virgin olive oil. Crumble feta over and sprinkle with sea salt and pepper. It's that easy!