Annie RiggRice salad

Put the cavolo nero, onion and half of the lime juice in a large bowl. Use your hands to massage the lime juice into the vegetables, to soften the cavolo nero slightly and make it less fibrous. Set aside. • Heat a couple of teaspoons oil in a frying pan over a high heat. Fry the sweetcorn and chickpeas for 5 minutes, or until they start to turn golden and pop slightly. • Add the smoked paprika and a pinch of salt and pepper. Cook for another couple of minutes, then turn the heat off and leave to cool.

Remove the tomato skins by placing the tomatoes into boiling water for a few seconds and refreshing in a bowl of ice cold water. The skins should now peel away easily. Add the tomatoes to the bread, along with the cucumber and red onion. Scatter over the finely chopped garlic and add a pinch of salt. Mix until well combined.

An average of 5.0 out of 5 stars from 1 rating 5.0 | 1 rating Rate this recipe 1 star2 stars3 stars4 stars5 stars 250g/9oz baby broad beans, pods removed 300g/10½oz baby carrots, scrubbed, green bases left on 1 bunch radishes, trimmed, cut in half 100g/3½oz fresh peas, pods removed Small handful fresh mint leaves, torn 6 lemon balm leaves, torn (optional) Small bunch fresh chives Large handful fresh, young curly-leaved parsley leaves, chopped 1 Little Gem lettuce, or similar crisp lettuce,...