1 bunch asparagus spearsi
1 bag broccolinii
¼ cup almonds
1⁄3 cup fresh coriander
feta
3 Tbsp olive oil
2 Tbsp apple cider vinegar
2 tsp sweet chili sauce
1 tsp wholegrain mustard
pinch ground black pepper
To make the vinaigrette, add all of the ingredients into a glass jar. Put the lid on and shake well to combine. Set aside.
Add 1⁄3 cup of water to a large pan over a medium heat. Add the broccolini and cook until the water has evaporated.
Once the water has evaporated add a little olive oil and cook for a few more minutes until broccoli is charred on the outside and just cooked through; remove from the pan and set aside.
Add a little more olive oil to the pan and cook the asparagus for 2-3 minutes until tender.
Place the vegetables on a large plate or platter, season with black pepper and drizzle over the dressing. Garnish with the almonds, feta and fresh coriander. Serve warm or at room temperature.
This nutrition analysis is based on 6 serves.