slowly but surely i’m getting back into cooking lighter, more summery food. it’s not been as quick and easy as usual this year – i’m not sure if this is due to the weather being so changeable and winter not being willing to step aside for spring, or if it’s down to having a two week break from my kitchen just as the seasons shifted and spring fruit and vegetables started to arrive.

whatever the reason, i think i’m back on track. as ever, asparagus is a good friend when it comes to lightening things up and this salad was brilliant. it’s also absolute simplicity itself which is great when the sun is shining and all you want to do is sit outside with a plate of yummy food.

asparagus, green bean and raw mushroom salad

slice some cleaned mushrooms and put them in a large bowl. add just cooked green beans and asparagus and dress while they are still warm – my dressing was lemon juice, olive oil, dijon mustard plus slat and pepper. toss together well – you want to make sure the beans and asparagus get some dressing and that the mushrooms don’t soak it all up. add thinly sliced sundried tomatoes (i’m loving these at the moment) and a handful of chopped mint just before serving.