This salad is brimming with vibrant colours and looks so beautiful on the plate. It’s a marvellous, speedy, summer dinner to celebrate the British asparagus season.
2 bundles of local asparagus
1 large punnet of baby plum tomatoes
2 big handfuls of red grapes
1 packet of feta cheese
2 big handfuls of walnuts
1 large packet of rocket
Rosie’s Doo Dah Sauce
Crusty bread to serve
Trim the woody ends off the asparagus.
Blanch your asparagus for 3-4 minutes (depending on the thickness of the stems), then refresh under ice cold water. Drain throroughly.
Meanwhile, cut the tomatoes and grapes in half. Then crumble the feta into bite sized pieces and break or chop the walnuts very roughly.
Arrange a generous nest of rocket on 4 plates. Top with the tomatoes, grapes, cheese and nuts. Arrange the asparagus spears prettily over the top.
Drizzle generously with Rosie’s Doo Dah Sauce.
Enjoy with your favourite bread.