ASPARAGUS, STRAWBERRY & APPLE SALAD WITH STRAWBERRY BALSAMIC GLAZE

Make the glaze: Blend all glaze ingredients until smooth, then strain through a fine mesh sieve into a small saucepan. Simmer over medium heat for 10–15 minutes, stirring occasionally, until the mixture has reduced by about two-thirds. Set aside to cool. Store any leftover glaze in an airtight jar in the fridge for up to 5 days.

Cook the asparagus: Boil a pot of water, add the LeaderBrand Asparagus, and cook for just 1 minute. Drain, then cool quickly in the fridge for about 15 minutes.

Julienne the apple: Cut the apple into very thin matchstick-sized strips — either by hand using a sharp knife or with a mandoline on the julienne setting. Place in a small bowl with lemon juice and 3 tablespoons of water, toss to coat, and set aside for a few minutes to prevent browning. Drain before using.

Assemble the salad: In a large bowl, gently toss together the cooled LeaderBrand Asparagus, LeaderBrand Wild Rocket, drained apple, strawberries, nuts, and herbs. Crumble over the goat’s cheese and toss lightly again.

Serve: Arrange half the salad on a serving plate. Drizzle with a little strawberry balsamic glaze (1-2 tablespoons), a splash of olive oil, and a pinch of flaky salt. Layer the remaining salad on top and repeat. Serve immediately.

Tip: If making ahead (up to a few hours only), leave off the glaze and olive oil until serving to keep the salad fresh and crisp.

• 2 bunches LeaderBrand Asparagus, ends trimmed and cut into 5cm batons
• ½ bag LeaderBrand Wild Rocket
• 1 tart red apple (Eve)
• Juice of ½ lemon
• 5 strawberries, sliced
• ¼ cup toasted pistachios or hazelnuts, roughly chopped
• 1 large handful of micro herbs or mint leaves
• 80g soft goats cheese (chèvre)
• Extra virgin olive oil, to serve
• Strawberry balsamic glaze, to serve
• Flaky sea salt

Strawberry Balsamic Glaze

• 1 cup strawberries (fresh or defrosted frozen)
• ½ cup good-quality balsamic vinegar
• 1 heaped tbsp runny honey
• Pinch of sea salt