30 mins

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1 whole cauliflower (about 500g when trimmed)

2 tbsp olive oil

5 tbsp hot vegetable stock

125g pack fine asparagus stems cut into small pieces, tips left whole

1 courgette cut into small cubes

Zest 2 lemons juice of 1

2 tsp golden caster sugar

2 tbsp capers drained and chopped

3 tbsp extra virgin olive oil plus extra to serve

50g parsley leaves only

Small pack mint leaves only

Bunch spring onions shredded

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1. Grate the cauliflower on the coarse side of a box grater, stopping only when you get to the very hard central core. Heat 1 tbsp oil in a large pan, add the cauliflower with some seasoning and fry over a medium heat for 3 mins, stirring regularly. Splash in the stock, stir, then cover the pan and cook for 3-4 mins more. Stir once or twice during cooking until the cauliflower is just tender and the stock is absorbed. Spread over a plate and leave to cool. Wipe out the pan.

2. Heat the remaining oil in the pan and add the asparagus stems, courgette and seasoning. Fry over a high heat until turning golden, about 3 mins. Add the asparagus tips, fry for 2 mins more, then leave to cool.

3. Mix the zest and lemon juice, and the sugar, capers, oil and some seasoning. Chop the herbs fairly finely, then tip into a large bowl with the cauliflower, vegetables and spring onions. When ready to eat, add the dressing and mix well. Mound onto a serving plate, drizzle with a little more oil, then cut the remaining zested lemon into wedges and serve alongside.