Prawn, purple sprouting broccoli, feta and almond salad

Preheat the oven to 190ºC, gas mark 5. Spread the almonds on a baking tray and toast for 10 minutes, until golden; set aside. Meanwhile, blanch the broccoli in a pan of boiling water for about 5 minutes. Plunge into cold (but not iced) water; drain and set aside.

In a large bowl, mix the prawns with the lemon zest, rose harissa and 2 tbsp olive oil. Season well, work the marinade into the prawns, then set aside for a few minutes. Make a dressing by whisking the honey with the lemon juice and remaining 1½tbsp olive oil; season.

Heat a griddle pan until smoking hot and cook the prawns for 1-2 minutes on each side, until cooked through. Set aside and keep warm.

Arrange the broccoli and prawns on a large platter, add the whole almonds and crumble over the feta. Whisk the dressing again and drizzle over the salad, scattering with the chopped dill before serving.