Ingredients 1 bag of rocket leaves
8 cherry tomatoes, sliced
4 slices smoked salmon, sliced into thin strips
14 asparagus spears
Olive oil & balsamic vinegar
Method
1. Arrange the salad leaves and sliced tomatoes on 2 plates whilst steaming the asparagus spears for 2 minutes.
2. Place the strips of smoked salmon on top of the salad, top with warm asparagus and drizzle with the dressing. Serve immediately