Ingredients   

1 bunch asparagus, ends snapped, halved
1 head broccoli, cut into florets, stalk chopped into small pieces
1/2 punnet cherry tomatoes, halved
1 bag mixed salad greens
1 tablespoon olive oil
50g feta cheese
2 tablespoons seed mix (e.g. sunflower & pumpkin seeds)
1 handful fresh coriander
Black pepper

Dressing

3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Juice of 1 lemon

Method   

Drizzle olive oil over the broccoli and season with pepper before placing in an air fryer for approximately 15 mins at 200°C. Alternatively, roast broccoli in the oven for 10-15 minutes at 200°C. Once cooked, set aside to cool

While the broccoli is cooking, blanch the asparagus in boiling water for 1 minute. Drain immediately and place in ice cold water for 30 seconds. Drain and set aside

In a large salad dish add the lettuce leaves. Layer on top the cooked broccoli, blanched asparagus and cherry tomatoes. Sprinkle over feta cheese, fresh coriander and seed mix

Mix the dressing ingredients together and drizzle over the salad before serving