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
crisp salad leaves
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.
Did You Know?
In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.