Asparagus Salad with a Miso-Avocado Dressing

Serves 2-4.

Ingredients:

• A bunch of asparagus
• 250g cooked puy lentils
• 75g frozen peas
• 100g broad beans
• 150g green beans
• A handful of mint, chopped
• A handful of dill, chopped

For the tamari seeds:

• 25g pumpkin seeds
• 25g sunflower seeds
• 1 tbsp tamari
• 1 tsp rapeseed oil

For the avo-miso dressing:

• 1 avocado
• 1 tbsp miso paste
• 1 tbsp extra virgin olive oil
• 2 tbsp oat milk
• Juice of 1 lime
• 1 garlic clove
• Salt and pepper

Method:

1. Start by making your tamari seeds. Mix them together with the tamari and oil and then heat on a pan on low-medium heat for 5-10 minutes, stirring them to make sure they don't stick. Set aside when finished to cool.
2. Steam your asparagus and green beans. Place them on a steamer for 5 minutes. After 2-3 minutes, add the broad beans and after 5 mins, add the peas for 30 secs-1 minute. Remove from the heat after 5-6 minutes when your veg has softened but still has a bite to it.
3. Make your dressing by placing all ingredients in a food processor and blending until smooth. You can add more oat milk or a little water to loosen if necessary. Place in the fridge to keep cool and fresh.
4. Build your salad by adding your lentils to a dish to form the base. Top with your green veg and then drizzle the avo-miso dressing on top before sprinkling over the seeds and fresh herbs. Enjoy as a delicious light summer's lunch or side salad!