• 800 g sweet potato, peeled and cut into 2cm chunks
• 1 garlic clove, thinly sliced
• 5 tablespoons extra-virgin olive oil
• generous handful of fresh herbs (use either rosemary, thyme or oregano, or a mixture of all three)
• 2 medium-sized heads of fennel
• 700 g fresh broad beans, podded (podded weight about 250 g), cooked until tender and refreshed in iced water
• 4 large tablespoons finely grated Parmesan
• 4 tablespoons fresh lemon juice
• salt and freshly ground black pepper
• 500 g fresh peas, podded (podded weight about 200 g), cooked until tender and refreshed in iced water
• large handful of salad greens (I used amaranth, but choose whatever adds colour and flavour – try shredded radicchio or red chicory, rocket or dandelion)

Preheat the oven to 200°C, gas 6. Line a wide roasting dish with baking parchment and add the sweet potato, garlic, 2 tablespoons of the olive oil and the herbs, and mix together. Add 4 tablespoons of water to the dish and roast for 20–30 minutes, until the potato is just cooked, tossing twice as it bakes. (The water stops the potato sticking to the paper, and the paper in turn stops the whole lot from sticking to the dish.)

Meanwhile, using a mandolin grater or a sharp knife, slice the fennel into very thin rounds. If the broad beans are large, remove their grey skin by tearing it and squeezing the green centres out; but if the beans are small and sweet, then don’t bother.

In a large bowl, mix the remaining olive oil with half the Parmesan and all of the lemon juice, then add a little salt and pepper and mix in the broad beans, peas and fennel.

Once the potato is cooked, sprinkle the remaining Parmesan over it and toss together, then divide this between 4 warmed plates. Lay the salad greens on top, then add the fennel salad last of all.