Asparagus Salad with Pink Grapefruit and a Lime and Poppy Seed Dressing

Serves 4 as a starter

For the salad

20 spears of asparagus (3-5 per portion depending on size, if too big cut in half)

Half a cucumber

2 pink (ruby red) grapefruits

1 packet green beans

1 red onion

Salad leaves - your choice of Frisee, Radicchio or Lolo Rosso

Blanch asparagus in boiling water until it is cooked ‘al dente’. Once cooked put the spears into iced water. Remove cucumber seeds with an apple corer and cut into thin slices or dice finely, if you prefer. Segment the pink grapefruit. Blanch the green beans similar to asparagus. Slice the red onion and cut into thin rings or dice finely. Arrange the salad on four plates.

For the lime & poppy seed dressing

4 limes

Extra Virgin Olive Oil

Pomace Olive Oil

1tbsp poppy seeds

Keep the poppy seeds aside. Segment two limes and juice the other two. Mix the oils with each other so that there is half and half of each. Then mix all dressing ingredients together with a hand-held blender until you like the taste and it is not too sharp. Finally add poppy seeds.  Drizzle over top of salad.