Asparagus and Tomato Salad

Ingredients:

• Asparagus Spears – 225 gms
• Lamb’s Lettuce – 1, washed and torn
• Rocket Leaves – 25 gms
• Ripe Tomatoes – 450 gms, sliced
• Black Olives – 12, stoned and chopped
• Pine Kernels – 1 tblsp, toasted

For the Dressing:

• Lemon Oil – 1 tsp
• Olive Oil – 1 tsp
• Wholegrain Mustard – 1 tsp
• Balsamic Vinegar – 2 tblsp
• Salt and Pepper as required

Method:

1. Steam the asparagus spears for about 8 minutes or until tender.
2. Rinse under cold running water to prevent them cooking any further, then cut into 2 inch pieces.
3. Arrange the lettuce and rocket leaves around a salad platter to form the base of the salad.
4. Place the sliced tomatoes in a circle on top and the asparagus in the centre.
5. Add the olives and the pine kernels.
6. To make the dressing, put all the ingredients into a small screw-top jar and shake until well-blended.
7. Drizzle over the salad and serve.