Ingredients
- 140 g fresh asparagus, thoroughly rinsed and woody ends trimmed
- 100 g broccoli florets
- Sea salt flakes and freshly ground black pepper
To serve
- 60 g wild baby rocket
- 80 g blue cheese, crumbled
- 30 g pecan nuts (optional)
- 50 g pomegranate rubies
Citrus dressing
- 125 ml orange juice
- 25 ml honey
- 20 ml Champagne vinegar or white wine vinegar
- 30 ml olive oil
- 5 ml Dijon mustard
- 2 ml whole-grain mustard
- 2 ml freshly grated ginger
- Kosher or freshly ground sea salt
Method
- Place the asparagus and broccoli florets in a large colander over a large saucepan of boiling water.
- Steam, covered, for 8 minutes, then season with flaked sea salt and black pepper. Set aside to cool down completely.
- To serve: Place the vegetables on a platter and top with rocket, blue cheese, nuts and pomegranate rubies. Toss gently.
- To make the dressing: Mix all the ingredients together, whisking until combined. Season to taste and pour over the salad just before serving.
