Asparagus salad with walnuts & hazelnut dressing

If you're looking for a really healthy salad for a light lunch, this one will fill you up with goodness!

Vegan
Serves: 4

What you need:

• 225g/8oz asparagus spears
• 25g/1oz baby spinach leaves
• 25g/1oz rocket leaves
• 450g/1lb tomatoes, sliced
• 30ml/2tbsp fruity olive oil
• 10ml/2tsp hazelnut oil
• 15ml/1tbsp balsamic vinegar
• salt and freshly ground black pepper to taste
• 25g/1oz stoned black olives, roughly chopped
• 15g/1/2 oz chopped walnuts

What you do:

1. Steam the asparagus spears for 6-10 minutes. As soon as they are tender, refresh under cold running water, then cut into 5cm/2" lengths.
2. Arrange the spinach and rocket leaves around the edge of a serving platter. Arrange the slices of tomato in a ring inside the leaves leaving room in the centre of the plate for the asparagus spears. Place the cooled asparagus in the centre.
3. Mix the olive oil, hazelnut oil, balsamic vinegar and salt and pepper together. Drizzle over the salad. Sprinkle with the chopped olives and walnuts and serve.
   

Recipe created by the Cordon Vert cookery school

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