Ingredients

• 1 punnet cherry toms
• 3 garlic cloves crushed
• Splash of balsamic
• 12 @nakedharvestnz purple asparagus
• 1 cup thick Greek yoghurt
• 1 tbsp sumac
• Juice of one lemon
• 1 tbsp maple syrup
• ¼ small onion – finely diced
• 1 tbsp red wine vinegar
• 1/3 cup pine nuts
• Big handful of parsley
• Zest of one lemon
• 1/3 cup soaked currants
• Extra Virgin OO

Method

Heat oven to 175 fan bake, slice the tomatoes in half and add the crushed garlic on top with balsamic, extra virgin OO and season. Bake for 20 mins.

Cut the asparagus in half and then VERY thinly slice the halves lengthways, set aside.

Make the yoghurt dressing.

Dice the red onion and pour the red wine vinegar over then in a bowl. Chop the parsley, then roughly chop the rest of the salsa ingredients and mix in with the onion. Add in a GOOD glug of extra virgin and season to taste.

Let the tomatoes cool and the. Put the salad together, start with smearing the yoghurt, then add most of the raw asparagus, a few tomatoes, then the rest of the asparagus and top with the salsa.