This recipe was submitted by Helen Lesslie as part of our Springtime reader recipe competition.
For the salad
3 bunches | Asparagus, trimmed, cut into 2cm pieces, blanched and run through cool water (Main) |
3 large handfuls | Rocket |
100 g | Goat's cheese, soft, crumbled (Main) |
½ cup | Almond flakes, crunchy and roasted |
1 | Pomegranate, seeds (Main) |
1 handful | Watercress, sprigs, to serve (Main) |
For the dressing
2 Tbsp | Extra virgin olive oil |
2 Tbsp | Pomegranate molasses |
1 Tbsp | Fresh lime juice |
Directions
- Clean and trim asparagus and cut spears into 2cm slices on an angle.
- Blanch asparagus in a pot of boiling salted water for 2-2½ minutes.
- Remove from heat and rinse with cold water.
- Add cooled asparagus to a large salad bowl along with the rocket and goat's cheese.
- Mix dressing ingredients together. Add dressing to salad, toss until salad coated.
- Sprinkle salad with pomegranate seeds and crunchy almonds.
- Season with sea salt and pepper and sprinkle over watercress sprigs.