Simple Summer Salad

SERVES 4 Persons  PREPARATION TIME 10 min.
COOKING TIME 5 min. 

INGREDIENTS

• 2 bunches asparagus, ends trimmed
• ⅛ red cabbage
• 4 small radishes
• 1 small green apple
• 2 cups curly green kale, finely chopped
• 60g baby rocket
• 3 spring onions, finely sliced
• 400g tinned chickpeas, drained and rinsed
• Salt and pepper
• 80g pistachios, lightly roasted
• 80g almond flakes, lightly roasted
• 150g feta, crumbled

FOR THE DRESSING:

• ¼ cup (60ml) olive oil
• 2 tsp (10ml) apple cider vinegar
• 1-2 lemons, juice and zest
• 1 tsp wholegrain mustard
• Salt and pepper

METHOD

1. Cut asparagus into halves using the Chef Series™ Pure Chef Knife. Place into the Chef Series Pure Cookware 24cm Frypan with enough water to cover the asparagus. Bring to a simmer over a low heat, before cooking the asparagus for 2-3 minutes. Remove from heat and drain liquid. Place asparagus into ice cold water*. Set aside.
2. Fit the MandoChef® to the 2mm position fitted with the Straight/v-shaped Blade. Attach red cabbage to the MandoChef Food Guider and slice.
3. Change the MandoChef to the 1mm position fitted with the Straight/v-shaped Blade. Attach radishes to the MandoChef Food Guider and slice. Repeat this step with the green apple.
4. Place sliced ingredient into a serving bowl, along with the kale, rocket, spring onions, chickpeas, salt, pepper and cooked asparagus; toss to combine.
5. Sprinkle over the pistachios, almond flakes and crumbled feta.
6. Place all ingredients for the dressing into the EZ Shaker; shake to combine.
7. Dress salad and immediately serve.

Tupper Tips:

• Add microgreens, edible flowers or the tops of sunflower sprouts for a wow-factor.
• Placing asparagus into cold water stops the cooking process and allows the asparagus to keep its vibrant green colour!