Salmon and Asparagus Salad (Serves 2)

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