Use whatever type of broccoli takes your fancy – regular, Tenderstem or even purple sprouting when in season.

Recipe adapted from Eat More Veg, National Trust Books

• Preheat the oven to 180°C.
• Arrange the broccoli and asparagus on 
a baking tray in a single layer, drizzle with 
1 tbsp sunflower oil and roast in the oven for 5 minutes.
• Roughly chop the nuts, tip onto another tray and toast alongside the veg for 2–3 minutes until golden.
• Scatter the veg with sesame seeds and roast for another 8–10 minutes until the veg has just started to turn golden and char at the edges.
• Meanwhile, prepare the dressing. Spoon the sunflower oil into a small frying pan, add the grated ginger and crushed garlic, and cook over a medium heat for about 30 seconds – just long enough to take the heat out of the garlic but not to brown it. Slide the pan off the heat and add the remaining dressing ingredients.
• Pour the dressing over the roasted veggies, scatter with nuts and leave to cool slightly and absorb the flavours before serving.