Tomato, asparagus, prawn and rocket salad

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This delicious combination makes a lovely colourful summer salad which is simple to prepare - but tastes absolutely luxurious

Ingredients

If serving this salad for a picnic, store in a cool box until required and pour over the dressing just before serving.

200g (7oz) asparagus tips, ends trimmed and cut into 5cm lengths250g (9oz) baby plum tomatoes, halved50g (2oz) rocket
300g (11oz) cooked, peeled king prawns

For the dressing:

1tsp Dijon mustard
2tsp clear honey
3tbsp lemon juice
100ml (4fl oz) olive oil
Salt and freshly ground black pepper
Alternatives: If you can't get hold of king prawns, you could substitute these with large North Atlantic prawns. Or try substituting the prawns with 400g cooked smoked chicken breast.

Cook the asparagus in boiling salted water for 4-5 minutes until just tender. Drain and plunge into cold water to prevent it cooking further. Pat dry with kitchen paper.
Arrange all the salad ingredients on 4 plates.
To make the dressing, put the mustard, honey, oil and seasoning in a bowl and whisk well. Add the lemon juice and whisk until slightly thickened.
Pour the dressing over the salad and serve immediately.