WARM ASPARAGUS AND SAMPHIRE SALAD

You can substitute the black olive tapenade for sun-dried tomato paste, if you prefer.

SERVES 8

PREPARATION TIME 10 minutes COOKING TIME about 5 minutes

500g asparagus, trimmed 90g samphire

3tbsp fresh mint leaves, finely chopped

3tbsp black olive tapenade 100ml olive oil

Juice 1 lemon

100g bag watercress

3tbsp pine nuts, toasted, optional

1 Steam the asparagus for 3-4min, adding the samphire for the final min.

2 Meanwhile, in a small bowl, whisk together the mint, black olive tapenade, oil, lemon juice and 2tbsp warm water with a fork. Season with freshly ground black pepper and set aside until ready to serve.

3 To serve, toss the asparagus, samphire and watercress together and pile on to a serving plate, drizzle with a little dressing and sprinkle over the pine nuts, if using. Serve any leftover dressing on the side.