The sun is here! - Spring panzanella

" Here comes the sun little darling lalalalala" - I won't sing, because, let's face it, if I did they would hear me as far as China and they would not be best pleased.

But, yeah, SUN!

I come back from 2 1/2 weeks in Panamá (of that trip more at a later date - I need to process and stuff and think the post in my head and all that) and I'm welcomed by sunshine.

Ok, a slight chill in the air still (although, if I'm totally honest I ALWAYS feel a "slight chill in the air" - Ask the housemates who are bored of explaining to me why they do not want to turn on the heating in the middle of July), but nevertheless sunshine!

Even today started with grey clouds blahblahblah and it then descended into sunshine and as I rode the train back to leafy North West London I enjoyed one of those deep-pink sunsets that makes you feel all smiley and cosy even if it's getting to the point where B.O. levels on the tube cannot be ignored.

Not only the nicer weather puts me in a better mood than usual, but it makes me want to eat fresh, colourful foods.

It makes me want to fill my belly with vegetable goodness and taste the flavour of everything the season has to offer.

And to celebrate I made a delicious "spring panzanella".

Now, look, I know that panzanella is made of tomatoes and onions and carries none of the stuff I put in mine, but I liked the idea of this, added a few bits of my own and it came out very nice.

And besides tomatoes are not in season yet and the only way to get some flavour out of them right now is to leave them sitting on the counter for a week and I definitely did not want to wait that long.

To make up for it I will post the recipe for a real one in summer.

Ok? Ok.

Spring Panzanella

(adapted from Smitten Kitchen)

Serves 4

1 medium leek

100g radishes finely sliced

150g asparagus hard ends trimmed

1 tin cannellini beans drained

4 slices Vogel bread (these can be replaced with the same amount of seeded bread)

1/4 cup olive oil

3 cloves garlic finely chopped

4 tbsp grated Parmesan

For the dressing

1 medium shallot finely chopped

2 tbsp sherry vinegar

Juice of 1/2 lemon

1/4 cup extra virgin olive oil

1 tsp Dijon mustard

Salt and pepper to taste

Pre-heat the oven to 200C (gas mark 6)

First of all cut the Vogel into small cubes, mix with the olive oil, Parmesan and garlic and put in the oven for 20-25 minutes until the croutons are nice and crunchy.

Take out of the oven and set aside to cool.

Trim the leek and put in a pan full of salted water over a high heat.

Bring the pot to a simmer and let the leek cook until slightly tender (about 15 minutes).

Take the leek out of the pot and place on kitchen towel to dry.

Do not throw away the water, bring to a boil and put the asparagus in it to cook for no more than 3 minutes.

Take the asparagus out of the boiling water and put them in ice-cold water to stop them from overcooking.

Place them on kitchen towel with the leek and let cool down slightly.

In the meanwhile, start making the dressing by mixing the shallot with the vinegar and lemon juice.

Set aside for 5 minutes.

Whisk the remaining ingredients for the dressing, mix in the shallot/vinegar/lemon mix and set aside.

Cut the leeks and asparagus into sections of about 1 inch each, put into a salad bowl with the croutons, radish and vinaigrette and serve.

Goes well with some thinly sliced Parma ham on the side to nibble on.