Asparagus, chorizo, pea and pickled cockle salad

Method

1. 1. Blanch the peas in boiling water for 2–3 minutes, then drain and set aside. Use a vegetable peeler to shave the asparagus and courgettes into ribbons, place in a bowl, sprinkle over a pinch of fine salt and toss. Leave for 5 minutes to soften slightly.

2. 2. Drain the pickled onions, reserving the liquid. Spoon 2 tbsp of the liquid into a small bowl and whisk with the dressing ingredients, then season to taste. Fry the chorizo in a small frying pan over a medium heat for about 4 minutes until crisp.

3. 3. Combine the peas, lamb’s lettuce, asparagus & courgette ribbons, chorizo, and onions in a large bowl. Add any oil from the pan, pour over the dressing and toss gently to coat. Transfer to a platter and serve immediately.