Shaved Asparagus Salad with Shallot Vinaigrette. A salad full of seasonal vegetables- perfect for the dinner table this summer.
¼ cup coarsely chopped raw pistachios
100g almonds, raw
¼ cup goji berries
¼ cup apple juice
1½ cups Puy lentils, washed
200g black bean spaghetti
100g broad beans
1 tbsp lemon juice
1 tsp honey
1 small shallot, finely chopped
1 bunch asparagus, sliced thinly lengthwise
2 cups watercress leaves, trimmed
1 shallot, finely diced
2 tbsp white wine vinegar
2 tbsp lemon juice
⅓ cup olive oil
1 tsp Dijon mustard
½ cup mint leaves
Preheat oven to 180˚C. Toast pistachos and almonds on a lined baking tray, tossing occasionally, until fragrant but not browned, 5-8 minutes. Let cool. Soak the goji berries in apple juice and leave for 20 minutes to absorb the liquid. Cook lentils in a large saucepan of boiling salted water until tender, about 10 minutes. Using a slotted spoon, transfer to a colander. Set in a bowl of ice water. Cook black bean spaghetti in a pot of boiling water for 8 minutes, drain and drizzle with a little olive oil. Allow to cool. Meanwhile, blanch broad beans. Pop the beans out of the shells. Mix with a little lemon juice, honey and shallots. Set aside. Trim the woody ends from the asparagus spears. Use a mandoline, peeler or sharp knife to slice the asparagus thinly. To make the vinaigrette, combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes. Whisk oil into shallot mixture; mix in Dijon and mint. Season vinaigrette with salt and pepper.
Arrange all the salad ingredients in a bowl or serving platter. Top with toasted nuts and drained berries and toss to combine. Spoon over the vinaigrette just before serving.