Warm roast asparagus salad

Arrange the asparagus in a single layer on a baking sheet. Halve the vine tomatoes and nestle them among the asparagus. Season everything with sea salt and black pepper, then drizzle with olive oil.

Ingredients

240 mL of Asparagus

240 mL of Vine Tomatoes

2½ mL of Sea Salt

1¼ mL of Black Pepper

30 mL of Olive Oil

Equipment

Baking Sheet

Chefs Knife

Roll each rasher of streaky bacon into a tight cylinder and place them in the baking sheet. Drizzle the bacon rolls with honey and roast for 20 minutes until the tomatoes are soft and the bacon is crispy.

Ingredients

240 mL of Vine Tomatoes

8 slices of Streaky Bacon

15 mL of Honey

Equipment

Baking Sheet

While the vegetables roast, boil the potatoes in a large pot of water until tender. Drain and cut them into halves.

Ingredients

450 g of Potatoes

Equipment

Large Pot

Colander

Chefs Knife

In a large bowl, whisk together the vinegar, olive oil, and mustard with a pinch of salt and pepper to create the dressing.

Ingredients

240 mL of Vine Tomatoes

2½ mL of Sea Salt

2½ mL of Black Pepper

30 mL of Olive Oil

15 mL of Vinegar

5 mL of Mustard

Equipment

Bowl

Whisk

Toss the rocket leaves in half of the dressing and arrange them on a serving platter. Toss the warm potatoes in the remaining dressing and add them to the platter along with the roasted asparagus, tomatoes, and bacon rolls.

Ingredients

240 mL of Asparagus

240 mL of Vine Tomatoes

240 mL of Streaky Bacon

240 mL of Potatoes

475 mL of Rocket

Equipment

Serving Dish