This is the second of three recipes from leading Scottish chef Fiona Bird, who also runs the charity Stirrin’ Stuff
This is a colourful summer salad which takes a little preapartion time (marinade) but will travel well in a cool box for an extravagent picnic. I have used Select (the fat asparagus spears ) in this recipe.
For the Marinade
1dsp runny honey
2 tbsps olive oil
Juice and zest half lime
1tsp freshly grated ginger
250g large prawns
450g select (thick asparagus)
200g small tomatoes washed
50g rocket washed
Mix marinade ingredients in a bowl and add the prawns. Cover and refrigerate for at least an hour.
Cut the asparagus into 15 -18cm lengths and steam or boil for 5-6 minutes until asparagus is cooked. Refresh under cold water.
Quarter the tomatoes. Cut the avocado in half remove the stone and then the flesh into thin slices.
Remove the prawns and sieve half of the marinade into a mixing bowl.
Toss the tomatoes, avocado slices, rocket and asparagus in the marinade to lightly dress.
Put the salad on a serving plate, scatter the prawns over the top and season with black pepper.
Use the asparagus stalks to make a risotto or a stock.