Spring marks the start of salad season proper (although we are partial to a warm salad in autumn and winter). Whether raw or gently cooked, spring and summer vegetables shine their best in a lightly dressed salad, and brighter days put us in the mood for something fresher yet fragrantly spiced. Which is why, together with our Bath café, The Provenist, we’re getting the season off on the right foot with this trio. You could make each alone, but we think they’re especially brilliant served together for a real sense of a feast. Each is plant-based, but if you’re not, you can partner them with our whole side of salmon.