BUFFALO MOZZARELLA, SHAVED ASPARAGUS, DILL & CASHEW NUTS

SERVES 6 AS A SIDE DISH / PREPARATION 30 MINUTES

Uncooked asparagus might sound strange, but this is essentially an elegant take on a slaw. It’s delicate, light and refreshing; a perfect side dish or serve it as a starter with crunchy bread.

500g thick asparagus spears

1 bulb Florence fennel

30g fresh dill

20g flat-leafed parsley, chopped 100g cashews, toasted, roughly chopped 2 x 125g tubs buffalo bocconcini

(I use Clevedon Buffalo Company) olive oil

Trim or snap the woody ends off the base of the asparagus – the point to trim or snap can be easily found by carefully bending the spears, as there is a natural point on the stem where it will easily break. Peel the spears lengthwise into long ribbons using a vegetable peeler (or a mandolin if you are brave). Put the shaved asparagus in a large mixing bowl. Shave the fennel bulb into thin slices using a mandolin and add to the asparagus. Add the dill, chopped parsley and half the cashews and season with Maldon sea salt and freshly ground black pepper. Toss until all combined.

Break the bocconcini balls in half and add to the bowl and dress with some olive oil. Gently mix by hand and plate on a large serving platter.

Dress the remaining cashew nuts in 1 tablespoon olive oil and scatter over the top of the salad. Serve immediately for best results.