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Beetroot, British asparagus and smoked salmon salad with a pepper dressing

Serves: 2

PREP: Prep 5 – 10 mins | Cook 5 mins

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INGREDIENTS:

180g British Asparagus

60g Fresh & Naked Lambs Lettuce

40g Watercress

100g Smoked Salmon

150g Love Beets No Vinegar Cooked Beetroot

For the dressing

2 tbsp olive oil

2 tbsp lemon juice

1 tsp honey

1 tsp dijon mustard

Salt and pepper, to taste

Method:

Place the British asparagus tips into a pan of boiling water and cook for 3-4 minutes.
Meanwhile assemble the salad leaves and watercress onto 2 small plates and lay on the smoked salmon.
Slice the beetroot and add to the salad. Then drain the British asparagus tips and lay on top of the salad.
Finally mix the dressing ingredients together and drizzle over the salad with lots of black pepper over the top. Finish with the lemon juice.

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