Tomato, fetta and grilled asparagus salad

Fresh and so full of flavour a sensational healthy family meal.

Serves 4-6


4 X large Adelaide tomatoes, sliced into wedges
80grams Goats Cheese Fetta, crumbled
1 X avocado diced, drizzled with lemon juice
1 bunch new season asparagus, grilled on hot plate till blistered
1 tub Harts honey honeycomb, caramelized in a pan
Juice & zest of 2 oranges
2 X Spanish onions, cut into wedges & caramelized
Handful seedless red grapes
Olive oil
20ml red wine vinegar
1 egg yolk
2 tablespoons assorted picked fresh herbs

  • Step 1

    Prepare all the vegetables as specified, set them aside separately.

  • Step 2

    Caramelize the honeycomb in a pot until it has caramelized, then deglaze with 60ml fresh orange juice. whisk the egg yolk and red wine vinegar together, then whisk in 150ml olive oil. Set aside.

  • Step 3

    To assemble this salad, on a large platter randomly arrange all the ingredients so that they are all intertwined but separate

  • Step 4

    Drizzle over the dressing and sprinkle with picked fresh herbs. Enjoy