Seaweed-wrapped asparagus salad

SERVES 4

3 nori sheets 500 gm asparagus, trimmed 60 ml (¼ cup) extra-virgin olive oil 55 gm (1/4 cup) natural almonds, coarsely chopped 50 gm (¼ cup) pepitas 1 tsp coriander seeds, crushed 1 tsp black sesame seeds 2 tsp sesame oil 2 tbsp cider vinegar 1 tbsp maple syrup 1 tsp finely grated fresh ginger 2 avocados, sliced

2 Lebanese cucumbers, cut into long wedges

1 Preheat a barbecue or char-grill pan over high heat. Cut nori into 3cm-wide strips with scissors then pat with a damp piece of paper towel to soften slightly. Wrap a nori strip around each asparagus spear, starting 2cm from the end and drizzle with 2 tbsp olive oil. Grill asparagus until tender (4 minutes).

2 Meanwhile, heat remaining olive oil in a small non-stick frying pan over medium heat, add almonds and pepitas and cook, stirring until pale golden (1 minute). Add coriander and sesame seeds and cook until toasted (2 minutes). Cool.

3 Combine sesame oil, vinegar, syrup and ginger in a small bowl and season to taste. Place avocado, cucumber and asparagus on a platter, drizzle with dressing and sprinkle with seed mix.