With both being available at the moment this is the perfect salad to go with a weekend lunch
125 g asparagus
1/2 a papaya
2 red peppers
50 g blue cheese or feta cheese
30g roasted sunflower seeds
75g rocket or watercress
Blanch the asparagus for 5 minutes in hot water
Peel the papaya and avocado and cut into small cubes.
Cut the peppers into thin slices.
Cut the cheese into small cubes.
Place the sunflower seeds in a baking tray and roast the seeds in the oven for 5 minutes at 180 C
Wash and strain the rocket.
Mix all the ingredients together in a salad bowl and enjoy! !