This is one of those recipes that you create from the salad vegetables you have grown yourself and have in the fridge. By using your imagination to combine colours and flavours this makes a colourful side dish.

It is certainly a recipe which gains much from adding slices of the peppery radish that mingles perfectly with slices of orange, kiwi fruit and rice, particularly when pressed together very firmly and flavoured with an orange dressing. As radishes are one of the first salad vegetables to push their way through the earth at this time of the year, they are a great way of celebrating the forthcoming vegetable season.

The most important things you need to create this salad are the stainless steel rings, which encase the ingredients one by one. They can be purchased at any good kitchen shop.

I am not giving quantities for this recipe . . . it really is a matter of using what you have got.

Ingredients that can be used for the salad include: Radishes, sliced so that much of the red skin is exposed Orange slices, with peel removed — one slice per ring should do Orange zest, grated on to the garnish zucchini 2oz (50g) Basmati rice boiled and cooled Capsicum — whatever colour you wish — deseeded and sliced thin Rocket leaves For the dressing you will need: Juice of half orange One tspn dark soy sauce 1 tablespoon olive oil Pinch of salt Pinch of dry mustard powder Method Place all dressing ingredients into a small jar with lid.

To assemble: Arrange rocket leaves in a small circle on the plate that the salad will be served and place the ring on top, so that some of the leaves stick out creating a star effect.

Begin your arrangement by spooning cooked rice into each ring and pressing it down firmly.

Now use your imagination, adding sliced salad vegetables and fruits in a manner that makes the most of their vibrant colours and flavours.

When the ring is almost full, top up with cooked rice and press down really firmly.

Gently pour a little dressing into each ring and garnish the top with slices of radish and a leaf of parsley or coriander When ready to serve the salads, carefully remove the ring and decorate the plate with slices of zucchini and grated orange zest. Pour a little dressing over the zucchini and serve.

Zucchini — sliced thin with a vegetable peeler for garnish.