Fennel and potato salad, roasted leeks and crispy chickpeas

Light and fresh, not to mention vegan, this is a salad that’s all about contrasting textures and flavours. Leek, when roasted, is delicate and soft, working perfectly against the crunch of the chickpeas. The fennel and watercress, both fresh and crisp, cut through the buttery potato, and the roasted garlic and lemon dressing adds just the right amount of kick. If you’re needing a protein fix add poached chicken, prawns or even smoked trout.