This fresh and vibrant asparagus and tomato salad is ideal for spring and summer meals in the sunshine. Add feta and a lemon-honey dressing for extra flavour. Enjoy on its own or serve alongside some steamed new potatoes, chickpeas or roasted chicken breast.

If making ahead of time, prepare all the ingredients in advance but keep them separate until you’re ready to serve.

Ready in: 30 minutes

Serves: 4

Ingredients

1 tbsp olive oil
450g asparagus, with the tough ends removed and cut into 3 or 4 smaller pieces
Zest of ½ lemon
2 garlic cloves, finely chopped
300g cherry tomatoes, mixed colours, halved
½ small red onion, thinly sliced
90g feta cheese, crumbled
Few sprigs of fresh dill
Salt, to season

For the dressing
1 ½ tbsp lemon juice
1 ½ tbsp olive oil
2 tsp honey
½ tsp Dijon mustard
Salt and pepper, to season

Method

1. Heat the olive oil in a large frying pan over medium to high heat. Add the asparagus and lemon zest and cook for 1 minute. Next, add the garlic and cook for an additional 1 – 2 minutes, stirring occasionally. The asparagus should be slightly charred. Remove from the heat, tip into a salad bowl and set aside to cool.

2. In the meantime, halve the cherry tomatoes, or cut smaller if you prefer, and slice the red onion.

3. Pour all of the dressing ingredients into a small bowl and whisk together until combined.

4. Add the tomatoes, onions, crumbled feta and dill to the bowl with the asparagus. Pour over the dressing and gently toss to coat.

5. Serve at room temperature or chilled. Enjoy on its own or for a more substantial meal, add some steamed new potatoes, chickpeas or roasted chicken breast.