Begin by finely slicing the fennel and sauté in a pan with 1 tbsp of extra virgin olive oil and a good pinch of flaked salt to soften (around 5 minutes), when the fennel is just starting to take a bit of colour, add the strips of lemon rind and a splash of white wine and then add the peas. They don’t need long, fresh peas are wonderful also raw, but a little time over the heat will take any astringency out of them.

Set aside.

Meanwhile, prepare the asparagus by snapping off the woody base of the stem, leaving just the most delicious part. Put in a tall pan filled to about half way up the asparagus stems, lightly salt and bring to a simmer. These will take around 5-7 minutes. Drain and refresh under cold water to stop them from cooking.

Then begin to plate. First lay the salad greens on the plate, then add the sauted fennel and peas, along with the juice they have been cooked in (this is part of your dressing). Then scatter the asparagus on top of this. Add a pinch of flaked sea salt, a good squeeze of lemon juice and around 2tbsp of extra virgin olive oil poured over the salad. The dressing will seep down through the ingredients, you don’t need to toss the salad (unless you particularly want to), when you serve it on to plates, it will have the same effect. Just before serving, crumble the feta over the top.

Serve with a few slices of sourdough toast sprinkled with dried oregano and drizzled generously with extra virgin olive oil.