Asparagus and Mushroom Salad
The mushrooms in this salad take on a silky texture when combined with the dressing – a lovely contrast to the crunchy raw asparagus and radishes. When asparagus is not in season try using blanched green beans or raw courgettes.
250g asparagus, trimmed
1 bunch watercress
Sheep or goat feta cheese (optional)
Juice of one lemon
2 tsp cider vinegar
2 tsp whole grain mustard
¼ cup olive oil
½ tsp sea salt
Ground black pepper
1) Pick through the water cress, removing tough stems. Wash and drain well. Arrange in a flat serving bowl.
2) Combine dressing ingredients in a small bowl and whisk together.
3) Slice asparagus on the diagonal, in thin slices. Slice mushrooms and radishes thin. Combine asparagus, mushrooms and radishes in a mixing bowl, then add the dressing. Toss to combine. Arrange this mixture on top of the watercress.
4) Garnish the salad with shaved or grated sheeps feta.