Asparagus, Tomato and Feta Cheese Salad

'Adapted from Delicious Magazine.co.uk'

Ingredients:

2 pink or red grapefruit

200g cherry halved tomatoes

2 tsp runny honey

3 tbsp extra-virgin olive oil

1 tbsp pumpkin seeds

1 tbsp sesame seeds

250g asparagus

50g watercress

200g feta cheese broken into small chunks

Method:

Use a small knife to top and tail the grapefruit. Sit them on one of their cut ends and cut down the side of the fruit, following its natural curve, to remove the skin and white pith

Hold the grapefruit over a bowl and cut in between the membranes to remove individual segments of grapefruit and put them in a bowl

Whisk the honey and oil into the grapefruit juice, then season with a pinch of salt and pepper

Toast the pumpkin seeds and sesame seeds in a small dry frying pan for a few minutes until they start to pop and crack

Use a vegetable peeler to shave ribbons of asparagus into a large bowl. Add the tomatoes. Sprinkle with a little salt then add the watercress. Pour over the dressing and toss to coat all over

Serve the salad on a large platter. Arrange the grapefruit segments and the feta cheese on top, scatter over with the sesame seeds and pumpkin seeds