Perino & Asparagus Salad

Ingredients

• 200g Perino red & gold tomatoes, quartered
• 1 bunch asparagus
• 1 radish, thinly sliced
• 100g labna
• handful mixed salad leaves
• micro herbs, for garnish
• salt and pepper, to taste
• olive oil, for serving

Method

1. Bring a saucepan of water to boil and lightly blanch asparagus.
2. Place a thin layer of labna on each plate.
3. Top with asparagus, mixed salad leaves and radish.
4. Add tomatoes and season with salt and pepper.
5. Garnish with micro herbs and drizzle lightly with olive oil to serve.