Asparagus, samphire and radish

Serves 4 as light main course

• 2 oranges
• 100g lemon juice
• 2 tbsp sherry vinegar
• 400g radishes
• 300g asparagus

Step 1
Finely grate the zest from one of the oranges.

Step 2
Cut the oranges in half, then squeeze the juice into a mixing bowl.

Step 3
Add a half-teaspoon of sea salt flakes, then stir in the lemon juice and sherry vinegar.

Step 4
Trim the radishes, removing their leaves and roots.

Step 5
Wash then cut each radish into four, and drop them into the dressing.

Step 6
Shave the asparagus into long, fine strips with a vegetable peeler then put them into the dressing and toss with the radishes.

Step 7
Set aside for two hours, turning the vegetables over every 20 minutes or so.

Step 8
Put a pot of water on for the cime di rapa or broccoli.

Step 9
Salt the water as it comes to the boil then cook for 4 minutes until it is bright green and crisp.

Step 10
Drain and place on kitchen paper.

Step 11
Trim and wash the samphire then fold into the radishes and asparagus together with the cime di rapa.

Step 12
Pile onto plates and serve.