Asparagus and feta salad with a herb and balsamic dressing

Serves 4

INGREDIENTS FOR THE SALAD

• 200g fresh asparagus • a drizzle of extra virgin olive oil • zest of one lemon • Himalayan salt and black pepper

• ½ avocado • 150g feta • 1 stick of fresh rhubarb • 150g mixed salad leaves

• 25g toasted pumpkin seeds

FOR THE DRESSING • 100ml extra virgin olive oil • 50ml balsamic vinegar

• 1 tsp Dijon mustard • 2 cloves of crushed garlic • juice of half a lemon • 2 tsp honey/maple syrup • 2 tbsp chopped fresh herbs (chives, basil, parsley, fennel)

• Himalayan salt and black pepper

METHOD 1

Preheat the oven to 200°C/gas mark 6. Place washed asparagus into a roasting tray, drizzle with olive oil and the zest of lemon, and add a little salt and pepper. Roast in the oven for 10 minutes.

2 While the asparagus is roasting, cube the feta and wash the salad leaves. 3 Meanwhile, prepare the dressing: add all the ingredients to a jar with a tightly closed lid and shake vigorously for a minute.

4 Remove the asparagus from the oven and let cool. I like it to still have a bite. 5 Arrange the salad leaves on a plate, top with feta, very thinly sliced rhubarb, and the asparagus on top.

6 To serve, pour over the dressing and finish with toasted pumpkin seeds and pansy flowers.