1 bunch of asparagus spears
Handful of watercress (leaves and stems)
Handful of salad leaves
2 blood oranges, skin removed (including the bitter white pith), sliced thinly (normal oranges will be fine too)
1 firm ripe avocado, peeled and sliced
Toasted sesame seeds
Micro herbs and edible flowers (optional)
45 ml rice vinegar
1/2 apple (unpeeled), finely grated
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons extra virgin olive oil
- Snap the asparagus at the base to remove the hard woody stem, then trim. Add 2 tablespoons of olive oil and a sprinkle of sea salt flakes to the asparagus and coat the stems.
- Heat a heavy ridged iron pan over a high heat until it starts to smoke. Add the asparagus and cook for 3-4 minutes (depending on the thickness of the stems), turning occasionally, until charred. Remove from the pan and when cool cut into 4 cm pieces.
- Mix together the vinegar, apple, soy sauce, and sugar until the sugar has dissolved, then add the oil.
- Just before serving, toss the watercress and salad leaves with enough dressing to coat. Add the other ingredients, decorate with edible flowers and micro herbs, and serve straight away.