This is delicious especially with the asparagus still warm. Serve with wholemeal pitta toasted or warmed in the oven and spread with houmous or cream cheese.
Serves 2
Ingredients:
- 1 bag of rocket salad
- 8 cherry tomatoes, sliced
- 4 slices of smoked salmon, sliced into thin strips
- 14 asparagus spears
- Olive oil
- Balsamic vinegar
Method
- Arrange the salad leaves and sliced tomatoes on two plates whilst steaming the asparagus spears for 2 minutes.
- Place the strips of smoked salmon on top of the salad, top with warm asparagus and drizzle with the dressing. Serve immediately.
