Spring beckons with its promise of fresh greens and bright flavours. Eating a variety of colours has tremendous health benefits with each hue packing its own punch of nutrients. We're starting with this white onion, fennel, and watercress salad. The bright peppery watercress and mildly sweet fennel is just the shake-up we need to shed winter's final days.

Serves 4

• ½ small white onion, very thinly sliced into rings

• 1 tbsp fennel seeds

• 1 medium fennel bulb, thinly sliced into rings

• 1 bunch watercress, thick stems removed

• 2 tbsp white wine vinegar

• Kosher salt, freshly ground pepper

• 2 tbsp olive oil

• Soak onion in a bowl of ice water 30 minutes; drain.

• Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden, about 4 minutes. Transfer to a cutting board and coarsely chop.

• Toss onion, fennel bulb, watercress, and vinegar in a large bowl. Season with salt and pepper, add oil and fennel seeds, and toss again to coat.

HG Cooking Essentials