Spring market salad

1. Bring a small saucepan of water to the boil, then add the broad beans. Cook for one minute, then drain off and transfer to a bowl of cold water to stop the cooking process. Peel off the outer layer of the broad beans and discard to reveal the vibrant green beans underneath. Set aside.
2. Arrange tomatoes, avocado and blood orange on a large serving plate or platter. Preheat a frying pan over medium high health and add 1 tablespoon olive oil and the asparagus. Cook for 1-2 minutes, stirring occasionally, or until asparagus browns a little but is still crisp-tender. Add to salad.
3. To serve, drizzle remaining 2 tablespoons olive oil and the red wine vinegar over salad. Top with feta and basil leaves. Serve alongside crusty bread.

Cooking Tip: This recipe is best enjoyed at room temperature, so keep your tomatoes in your fruit bowl rather than your fridge ahead of preparation.

Nutrition Tip: Asparagus isn’t just a delicious quintessential spring vegetable, it’s packed with good nutrition too! The fibre and potassium found in asparagus is great for cardiovascular health, and it’s also an excellent source of vitamins A, C, E and K.