A Salad to Eat In The Sunshine
Serves 4
Ingredients
2 bundles of British asparagus, cut into 5 cm lengths
1 ripe avocado, stoned, peeled and cut into large dice
1 tomato, skinned, deseeded and cut into small dice
100g broad beans, blanched and peeled
60g mixed olives, stoned
25g basil leaves, roughly torn
For the dressing:
3 tbsp olive or rapeseed oil
2 tbsp red wine vinegar
1 clove garlic, very finely chopped
Method
1
Bring a large pan of salted water to the boil and cook the asparagus for 3 minutes. Drain and refresh under cold water.
2
Mix together all the ingredients for the dressing, and season with sea salt and black pepper. Place the broad beans, olives and half of the basil in a bowl and toss in 1 tbsp of the dressing.
3
Arrange the asparagus and avocado on 4 serving plates. Sprinkle with the diced tomato and remaining basil leaves, and drizzle with the dressing. Serve with the broad bean salad on the side, and some hot, crusty bread.
