• 1 pack of baby spinach
• 1/2 pack of rocket
• 100g raw black lentils - quick version: 1 tin of pre-cooked black lentils
• 6 radishes
• 2 handfuls of fresh raspberries or strawberries
• 1 handful of roasted walnuts, roasted in a pan without fat
• 8 spears of fresh asparagus, green or white

For the herb dressing

• 150ml vegetable stock
• 1 garlic clove
• 1/2 onion
• 2 tbsp apple cider vinegar or white wine vinegar
• 1 tbsp linseed oil, stored in the fridge
• 1 tbsp olive oil
• fresh herbs, roughly chopped - e.g. parsley, chives, basil, wild garlic
• 10 mint leaves, finely chopped
• 1-2 tbsp lemon juice
• 1 tsp maple syrup
• 1/2 tsp mustard
• salt and pepper

1. Cook the black lentils according to the packet instructions until soft. Alternatively, buy pre-cooked black lentils and heat them gently in a pan. Set aside.
2. Wash the asparagus and cook in boiling salted water for 10 minutes until tender. Drain, leave to drain and set aside.
3. Wash and pat dry the radishes, spinach leaves, rocket, berries and herbs. Finely slice the radishes. Finely chop the herbs. Peel and roughly chop the garlic and onion.
4. To make the herb dressing, place the vegetable stock, garlic, onion, apple cider vinegar, olive and linseed oil, lemon juice, maple syrup, mustard and herbs in a blender jug and blend until creamy. Season to taste with salt and pepper.
5. Divide the salad between two soup plates. Add the mint, lentils and a little herb dressing and mix well. Scatter the radishes, walnuts, raspberries and asparagus over the salad. Finally, pour a dash of herb dressing over the salad and enjoy immediately. Serve with crusty wholemeal bread or some homemade linseed crackers😊