A mouth-watering salad that makes a meal in itself, or is equally as suitable as an accompaniment to any fish or meat dish.

SERVINGS : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
400 g assorted mushrooms, cleaned
1 bunch of asparagus
50 g walnuts, shelled
200 g cherry tomatoes
2 garlic cloves, sliced
1 small handful of rocket
1 1/2 tbsp thyme, chopped
30 g shaved parmesan
salt and pepper
60 ml olive oil

PROCESSING METHOD

Prepare the vegetables
* Quarter all the mushrooms and place them on a tray. Slice the asparagus into four.

Make the sauce
* In the small saucepan, pour in the port wine and boil for a couple of minutes to evaporate most of the alcohol and reduce the liquid.
* Add the sherry vinegar and continue reducing the quantity until only half the amount of liquid remains.
* Add the olive oil, shake the pot well and take off the heat after a few seconds.

Cook the asparagus
* Fill half the large saucepan with water, bring to a boil and sprinkle in some salt.
* When the water is boiling, add the asparagus for one minute and then remove with the slotted spoon.
* Place these immediately into the bowl of iced water. This method is known as blanching which ensures the asparagus will remain crispy and maintain its colour.
* After another minute, remove the asparagus from the water and place into the small bowl.

Fry the other ingredients
* Heat the frying pan until very hot. Add half the olive oil and half the mushrooms and season with salt and pepper. Toss the mushrooms in the pan to coat them evenly with the oil.
* Add half the walnuts, garlic and tomatoes. Toss again and cook for a couple of minutes. Remove and place on a tray.
* Reheat the pan and repeat the cooking process for the second batch of ingredients.
* When it is done, set the mixture aside for a few minutes to cool down.

For days when you want something light, healthy but equally as filling! Fantastic for lunch with pitta bread.

SERVING : 4

Preparation Time : 20 minutes
Cooking Time : 5 minutes

INGREDIENTS
1 kg frozen broad beans
4 tbsp olive oil
7 sprigs mint
200 g feta cheese
1 lemon, halved
salt
pepper

1 chopping board
1 wooden spoon
1 large knife
1 large bowl
1 paper towel
1 cooking pot with lid
1 colander
scissors

PROCESSING METHOD

Prepare the pot of water
* Fill the cooking pot three quarters full of water and add a pinch of salt. Place the pot on the hob and bring to the boil.

Wash and dry the mint
* Wash the mint under a cold tap and spread onto a paper towel. Pat the mint dry but be careful not to damage or bruise the leaves.

Strip and cut mint leaves
* Strip the mint leaves from their stalks and use a pair of scissors to snip them into strips. However, remember to save four sprigs of mint for garnishing.

Cook the beans
* Pour the beans into the boiling water and cover with a lid. Stir with the wooden spoon and allow to boil for 1 minute.
* Once the beans have cooked drain them in the colander.

Dice the feta
* Using the large knife, cut the feta cheese into cubes.

Combine the feta, herbs and oil
* Take the large bowl and add the beans, feta cheese, mint and olive oil. With the wooden spoon, gently toss the ingredients, ensuring that the feta cheese does not crumble.