Asparagus and Microgreen salad
400g fat tender juicy asparagus sliced finely lengthwise with vegetable peeler, mandolin or knife
50g microgreens of choice
1/4 cup sunflower seeds dry fried and a splash of tamari or umeboshi vinegar at the end of frying
Toss together then add dressing
Dressing
1/2 tsp mustard
1/4 cup wine vinegar red or white
1/4 cup olive oil or sunflower oil
pinch salt and pepper
1 tsp chutney, relish, tamarind or runny honey
Shake thoroughly in a jar

This salad is so delicious everyone is always wanting more. The thin slices of raw asparagus are so good! inspired by Yottam Ottelenghi