Roasted Asparagus and Cherry Tomato Salad

Ingredients

• 16 large asparagus spears, woody ends trimmed off and chopped
• 2 cups cherry tomatoes
• 1 tablespoon extra-virgin olive oil
• 2 garlic clove, minced
• 1 teaspoon Italian seasonings
• 1 cup radishes, sliced
• 1 cup Kalamata olives, sliced
• 2 cups baby spinach
• 2 cups red leave lettuce
• salt and pepper, to taste
• 1 tablespoon sesame seeds, for garnishing
• 3 tablespoons beetroot hummus, for serving

Method

1. Preheat oven to 180°C and line a baking tray with parchment paper. In a mixing bowl toss chopped asparagus with cherry tomatoes, oil, garlic and seasonings until evenly coated. Arrange on the prepared baking tray and roast for 15 minutes or until tender.
2. In a large salad bowl combine roasted asparagus, cherry tomatoes, radishes, olives, spinach and lettuce. Season to taste and serve garnished with sesame seeds and beetroot hummus on a side. Enjoy!

Nutrition Facts