Hello spring green salad

Name: Hello spring green salad
Ingredients: ½ head Broccoli, cut into florets (Main); 1 bunch Asparagus, woody ends removed (Main); 1 Tbsp Olive oil; 1 pinch Sea salt; 1 tsp Sumac powder; 1 handful Salad greens, of your choice (Main); 1 Avocado, cut into cubes; 75 g Feta; ¼ cup Almonds, lightly toasted; 3 Tbsp Olive oil; 1 clove Garlic, crushed; ½ Lemons, zest and juice; ½ tsp Mustard; 1 bunch Fresh mint, small bunch, roughly chopped; 1 bunch Fresh parsley, small bunch, roughly chopped

Doug Sherring

Delaney Mes

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Salad

½ head	Broccoli, cut into florets (Main)
1 bunch	Asparagus, woody ends removed (Main)
1 Tbsp	Olive oil
1 pinch	Sea salt
1 tsp	Sumac powder
1 handful	Salad greens, of your choice (Main)
1	Avocado, cut into cubes
75 g	Feta
¼ cup	Almonds, lightly toasted

Dressing

3 Tbsp	Olive oil
1 clove	Garlic, crushed
½	Lemons, zest and juice
½ tsp	Mustard
1 bunch	Fresh mint, small bunch, roughly chopped
1 bunch	Fresh parsley, small bunch, roughly chopped

Directions

In a roasting dish, add the broccoli florets and the asparagus, cut into 2-4cm chunks. Drizzle in the olive oil, and sprinkle over the salt and the sumac. Gently toss, then roast in a 200C oven for 15 minutes. Alternatively, you can quickly flash fry the greens in a wok or large frying pan on a high heat until they are just cooked but remain crunchy.
To make the dressing, whisk together the olive oil, garlic, lemon juice and zest, salt and pepper, and mustard. Stir through the herbs and whisk again.
In a large bowl, add the salad greens, then the roasted vegetables. Add avocado, feta, and then the salad dressing. Garnish with almonds when ready to serve.