Baby Plum Tomato, Asparagus, King Prawn and Rocket Salad with a Lemon and Honey Dressing
This delicious combination makes a lovely colourful summer salad which is simple to prepare but is quite luxurious. If serving this salad for a picnic, store in a cool box until required and pour over the dressing just before serving.
200g asparagus tips, ends trimmed and cut into 5cm lengths
250g baby plum tomatoes, halved
300g cooked, peeled king prawns
For the dressing:
1 tsp Dijon mustard
2 tsp clear honey
3 tbsp lemon juice
100ml olive oil
Salt and freshly ground black pepper
1: Cook the asparagus in boiling salted water for 4-5 minutes until just tender. Drain and plunge into cold water to prevent it cooking further. Pat dry with kitchen paper.
2: Arrange all the salad ingredients on 4 plates.
3: To make the dressing, put the mustard, honey, oil and seasoning in a bowl and whisk well. Add the lemon juice and whisk until slightly thickened.
4: Pour the dressing over the salad and serve immediately.
If you can’t get hold of king prawns, you could substitute these with large North Atlantic prawns.
As an alternative, try substituting the prawns with 400g cooked smoked chicken breast.