Asparagus and Walnut Salad

Ingredients

• 225g asparagus spears
• 25g baby spinach leaves
• 25g rocket leaves
• 450g tomatoes, sliced
• 2 tbsp fruity olive oil
• 2 tsp hazelnut oil
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper to taste
• 25g black olives pitted and roughly chopped
• 15g walnuts chopped

Method

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. Arrange the spinach and rocket leaves around the edge of a serving platter.
2. 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.