Asparagus salad

Serves 6

Ingredients

1 punnet cherry toms
3 garlic cloves crushed
Splash of balsamic

12 @nakedharvestnz purple asparagus
1 cup thick Greek yoghurt
1 tbsp sumac
1/4 cup lemon juice
1 tbsp maple syrup

¼ small onion – finely diced
1 tbsp red wine vinegar
1/3 cup pine nuts
1 cup of parsley - chopped
Zest of one lemon
1/3 cup soaked currants
1/4 cup Extra Virgin OO

Instructions

Heat oven to 170 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. Set aside to cool.

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

Make the yoghurt dressing. Set aside.

Mix the onion and red wine vinegar together in a bowl. Fold in the parsley, pinenuts, currants, zest and olive oil. Season to taste.

Put the salad together, start with smearing the yoghurt, layer the aspargus and tomatoes and top with the salsa.