Blackberry, raspberry and fennel salad recipe

Blackberry, raspberry and fennel salad(Serves 4)Ingredients For the salad50g walnuts¼ cucumber½ fennel, very thinly sliced / shredded85g watercress, thick stalks removed1 round green lettuce, washed and dried 150g blackberries, washed and dried150g raspberries, washed and driedFor the dressing150g silken tofu5½ tbsp good quality French dressing1 slightly rounded tbsp caster sugar MethodPreheat oven to 200C/400F/gas mark 6. Spread walnuts out on a baking tray and put in hot oven for about four minutes until lightly roasted. Remove from oven and cool.

To make the dressing: Drain the silken tofu by putting it in a bowl lined with kitchen paper and patting dry. Transfer French dressing to a small liquidizer together with the silken tofu and the caster sugar. Blend for about 30 seconds until creamy. Put into a bowl ready to serve.

For the salad: Cut the cucumber in half lengthways, and then thinly slice to make half-moon slices. Mix these with the fennel and watercressArrange whole green lettuce leaves on four plates, and pile the cucumber mixture on top. Scatter with the blackberries, raspberries and roasted walnuts and serve, passing the dressing around separately.  This recipe is one of twelve mouth-watering, monthly recipes, included in Season to Taste, a collection of recipes using seasonal and locally sourced produce. It is available free of charge by calling 0161 925 2000.Recipes were created by the Cordon Vert Cookery School at The Vegetarian Society, Parkdale, Dunham Road, Altrincham, Cheshire, WA14 4QG,