Recipes

Tomato and Asparagus Salad Serves 4 Cook the asparagus in water for 4-5 minutes. Drain, rinse under cold water, then drain again. Place asparagus, tomatoes and pine kernels in a bowl. Whisk dressing ingredients together, then pour over tomatoes and toss together. Arrange salad leaves on plates, then spoon on tomato and asparagus.

Ingredients 225g pack vine ripened British Classic Tomatoes, thickly sliced 100g pkt asparagus tips 25g (1oz) pine kernels, toasted 10 ml (2 tsp) hot horseradish sauce 20 ml (4 tsp) garlic wine vinegar 40 ml (8 tsp) extra virgin olive oil To Serve: crisp salad leaves