May is the perfect month to eat home-grown asparagus in the UK. This earthy, green vegetable grows throughout the spring, during the months often referred to as the ‘hungry gap’, when not much fresh produce is yet ready to be harvested. Here’s a recipe for an asparagus and feta salad, which makes the perfect accompaniment to a whole range of spring and summer dishes.

Ingredients

• 250g asparagus
• 1 medium courgette
• 2 large handfuls of spinach
• 2 tbsp olive oil
• 1 lemon
• Half a block of feta
• Toasted pine nuts
• Salt and pepper

Method

1. Preheat your oven to 180°c.
2. Chop the woody ends off your asparagus (just a couple of centimetres is fine to avoid food waste). Roughly chop the spears into smaller lengths of 1 to 2 inches. Cut your courgette into rings, and then half these into semicircles. 
3. Add the chopped asparagus and courgette to a tray with a drizzle of oil, a generous pinch of flaky salt and a few cracks of black pepper.
4. Place in the oven to roast for around 15 minutes, or until beginning to soften and char.
5. Whilst the asparagus and courgette are roasting, roughly chop 2 large handfuls of spinach and add to a large serving bowl.
6. Once the vegetables have roasted, allow to cool for 10 minutes, before adding to the bowl of spinach.
7. Squeeze in the juice of your lemon and add a drizzle of olive oil. Crumble in half a block of feta and add your toasted pine nuts.
8. Serve alongside a summer barbecue, baked fish, or cooked grains to complete the meal!