Miss Polly’s Kitchen Asparagus Salad

Serves: 4
Prep: 10mins
Cook time: 20mins

Ingredients

1 punnet cherry toms

3 garlic cloves crushed

Splash of balsamic

12 purple Mangaweka Asparagus spears

1 cup thick Greek yoghurt

1 tbsp sumac

Juice of one lemon

1 tbsp maple syrup

¼ small onion – finely diced

1 tbsp red wine vinegar

1/3 cup pine nuts

Big handful of parsley

Zest of one lemon

1/3 cup soaked currants

Extra Virgin Olive Oil

Method

Heat oven to 175 fan bake, slice the tomatoes in half and add the crushed garlic on top with balsamic, extra virgin OO and season. Bake for 20 mins.

Cut the asparagus in half and then VERY thinly slice the halves lengthways, set aside.

Make the yoghurt dressing.

Dice the red onion and pour the red wine vinegar over then in a bowl. Chop the parsley, then roughly chop the rest of the salsa ingredients and mix in with the onion. Add in a GOOD glug of extra virgin and season to taste.

Let the tomatoes cool and the. Put the salad together, start with smearing the yoghurt, then add most of the raw asparagus, a few tomatoes, then the rest of the asparagus and top with the salsa.