SMASHED AVOCADO SALA&&YOGHURTSALAD

SERVES 4

2 bunches asparagus, trimmed

1/ 3 cup (80ml) extra virgin olive oil, plus

extra to drizzle

1/ 2 tsp each ground cumin and smoked

paprika

1/4 cup (35g) slivered almonds

1/4 cup (40g) pepitas

400g can lentils, drained, rinsed

1/4 cup (40g) pitted kalamata olives,

fifinely chopped

1 pomegranate, seeds removed

1/ 2 cup flflat-leaf parsley leaves,

roughly chopped

1/ 2 cup mint leaves, roughly chopped Juice of 1/ 2 a lemon

1 tbs pomegranate molasses

AVOCADO YOGHURT

2 avocados

Juice of 1 lemon

1 tbs fifinely chopped green chilli 1 garlic clove, crushed

1/ 2 cup (140g) Greek yoghurt 1 tsp sumac

For the avocado yoghurt, place avocado, lemon juice, chilli and garlic in a bowl. Season with salt and pepper and mash with a fork until combined, leaving the avocado a little chunky. Stir through the yoghurt. Spoon over a serving platter and scatter over sumac.

Heat a lightly greased chargrill pan over high heat. Place asparagus in a large bowl and drizzle with 1 tbs olive oil. Season and toss to combine. Chargrill in batches, for 1-2 minutes or until just cooked and charred.

In a small saucepan, combine 2 tbs oil, spices, almonds and pepita seeds. Season and cook over a low heat for 4-5 minutes, stirring until fragrant and golden. Transfer into a bowl with the lentils, olives, pomegranate and herbs. Whisk remaining tablespoon of oil in a bowl with lemon juice and pomegranate molasses.

Spoon the lentil mixture and asparagus over the smashed avocado and drizzle with pomegranate molasses dressing to serve.