Bring 1cm (1/2in) deep salted water to the boil in a medium saucepan. If using broccoli, chop into bite sized trees and slice the stems. If using kale, collards, chard or other greens slice them crosswise into 1cm thick ribbons. (You can remove the stems if you want less chewing – but I generally leave them in). If using brussels sprouts, halve or quarter them. And asparagus can be chopped crosswise into 1/3s.

Pop prepared veg into the pot and cover with a lid. Simmer rapidly for 5 minutes (for broccoli, brussels sprouts and asparagus) or 2-3 minutes for leafy veg.

When the veg are no longer crunchy. Drain well – squeeze out the excess moisture from leafy greens.

Pop the cooked veg in a bowl or chill in the fridge if you prefer the Summer option. Season veg with soy sauce.

Top with feta, olives and pesto. And prepare for the flavour explosions!