This elegantly simple kale and asparagus salad was even more snazzy with the addition of perfectly fresh avocado and a sprinkle of toasted seeds. Teamed with a new edition to the slow roast lamb marinade and the gorgeous beetroot dip, it was a match made in heaven.

Ingredients for the salad:

1 bunch asparagus
5 kale leaves
1 avocado
Juice of half a lemon
2 tablespoons olive oil
1 tablespoon of toasted seeds

Method:

Slice the asparagus spears into three pieces
Tear the kale from the stalk into pieces about the size of your palm
Steam for about 2 minutes till just al dente
Squeeze the kale to remove excess water then spread out the leaves onto a clean tea towel and set aside to cool with the asparagus
Place in a bowl and scoop over avocado
Squeeze over lemon juice, drizzle with oil and a twist of black pepper and the seeds
Yum, that simple!

Ingredients for the lamb marinade:

2 tablespoons fennel seeds
2 tablespoons chilli flakes
1 tablespoon black peppercorns
2 medium garlic cloves
Rind and juice of one lemon
¼ cup olive oil

Method:

Heat fennel, chilli and pepper in a saucepan and heat till smoking hot
Remove from heat and allow to cool
Carefully slice peel from lemon, avoiding the white pith, then juice the lemon
Place the warm spices, lemon juice and rind, olive oil and garlic into a blender and blitz to a smooth paste
Smear over room-temperature lamb and allow to rest for half an hour. Cook how you would normally (here’s how I do it)

Serve with beetroot dip and crackers and don’t forget to tap your feet and dance a little shimmy – it makes all the difference 😉

Love, Sarah