Ingredients

Bunch of asparagus, ends removed

1 courgette, shaved

2 radishes, thinly sliced

Two handfuls of spinach

30g goat’s cheese

Half a lemon, juice and zest

1tbsp olive oil

Salt and pepper to taste

Method:

Blanch the asparagus and courgette in boiling water

Remove and place in cool water to cool

Layer the spinach, sliced radishes and goat’s cheese in a bowl. Top with the asparagus and courgette.

Make the dressing with the lemon and olive oil and pour over the salad and mix. 

Products used: 

KitchenCraft Healthy Eating 3 Blade Compact Fruit and Vegetable Spiralizer 

MasterClass Ceramic Non-Stick Induction Ready 18cm Saucepan