Ingredients:
- 12 cherry tomatoes, halved
- 2 ripe avocados, peeled, de-stoned and diced
- 12 stalks of asparagus, cut into 2-inch pieces
- 3 large handfuls of rocket
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- Juice of 1 lime
- Salt
- Hummus
- 10 baby potatoes
Method:
- Place a large saucepan of water over a high heat and bring to the boil. Reduce the heat and add the potatoes, simmering for 15-20 minutes or until tender.
- While these are cooking, place a griddle pan on a high heat and drizzle a little oil into it. Add the asparagus and cook until chargrilled, about five minutes. Then remove from heat and set aside.
- Add the cherry tomatoes and avocados into a large salad bowl with the rocket.
- When the potatoes are cooked, drain them and allow them to cool before slicing them into quarters. Add them and the asparagus to the salad bowl.
- Drizzle the olive oil, apple cider and lime across the salad with a sprinkling of salt. Toss well and serve. Have with a dollop of hummus if using.
