Ingredients   

1 bunch asparagus, ends snapped
One bag of broccolini/1 head broccoli, cut into large florets
1/4 cup almonds, roughly chopped
1⁄3 cup coriander, roughly chopped
50g feta, crumbled
Olive oil

Dressing

3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 teaspoons sweet chilli sauce
1 teaspoon wholegrain mustard
Pinch black pepper

Method    

To make the vinaigrette, add all of the ingredients into a glass jar. Put the lid on and shake well to combine. Set aside

Add 1⁄3 cup of water to a large pan over a medium heat. Add the broccoli florets/broccoli in and cook until the water has evaporated

Once the water has evaporated add a little olive oil and cook for a few more minutes until broccoli is charred on the outside and just cooked through; remove from the pan and set aside

Add a little more olive oil to the pan and cook the asparagus for 2-3 minutes until tender

Place the vegetables on a large plate or platter, season with black pepper and drizzle over the dressing. Garnish with the almonds, feta and fresh coriander. Serve warm or at room temperature