BABY SPINACH SALAD WITH GRILLED ASPARAGUS AND TOMATO

Matured rump steak, sweet potato, baby spinach salad with rocket, grilled tomato and asparagus, radish, feta and balsamic glaze. Perfect end to Sunday afternoon.

1 packet baby spinach
1 packet of small asparagus
1 handful of Rosa baby tomatoes
1 packet of rocket
1 radish, thinly sliced
1 wheel of Feta, cut into cubes
Balsamic glaze
pumpkin seeds
micro herbs

Fry the asparagus and tomatoes (only on the cut sides) in a very hot cast iron griddle pan. I lightly sprayed the asparagus with olive oil and fried them first and then the tomato halves. Only fry until the griddle marks appear or else the tomatoes will fall apart.

Put the spinach leaves and rocket on a large serving platter.
Arrange the asparagus, tomatoes and radish on top and sprinkle the feta and pumpkin seeds over.
Drizzle with balsamic glaze and lastly sprinkle the micro herbs over.

Recipe and photo: Elsabie Templeton