1 TB walnuts, chopped
1 pear, peeled and cut lengthways into eighths
7 asparagus spears (65g), trimmed
handful wild rocket (30g)
3 TB balsamic vinegar (reduced)
Toast the chopped walnuts in a hot, dry pan until fragrant. Remove and set aside.
Squeeze a lemon over the trimmed pear pieces to avoid discolouration, then add the pear pieces to the hot pan, grilling until there are clear char-marks.
Blanch the trimmed asparagus by boiling in hot water for no longer than 3 minutes, then drain and set aside.
In the meantime, in a separate small saucepan, cook the balsamic vinegar until it has reduced to a sticky, thick syrup. (This won’t take long, so keep your eye on it!)
Assemble the salad by simply combining all the ingredients on top of the rocket. Drizzle the balsamic reduction over the salad and squeeze a lemon generously over. Top with the toasted walnuts.