Tomato, asparagus, prawn and rocket salad…

This delicious combination makes a lovely colourful summer salad which is simple to prepare but is quite luxurious. If serving this salad for a picnic, store in a cool box until required and pour over the dressing just before serving.


  • 200g (7oz) asparagus tips, ends trimmed and cut into 5cm lengths
  • 250g (9oz) baby plum tomatoes, halved
  • 50g (2oz) rocket
  • 300g (11oz) cooked, peeled king prawns
  • 1tsp Dijon mustard
  • 2tsp clear honey
  • 3tbsp lemon juice
  • 100ml (4fl oz) olive oil
  • Salt and freshly ground black pepper

    For the dressing…

    Cook the asparagus in boiling salted water for 4-5 minutes until just tender. Drain and plunge into cold water to prevent it cooking further. Pat dry with kitchen paper. Arrange all the salad ingredients on 4 plates.
    To make the dressing, put the mustard, honey, oil and seasoning in a bowl and whisk well. Add the lemon juice and whisk until slightly thickened.


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