Ingredients:

  • A bunch of asparagus
  • 6 baby tomatoes, quartered
  • Sheep's milk feta for sprinkling
  • 1/4 cup of good quality extra virgin olive
  • 1/2 lemon, juiced
  • 2 cloves of garlic, finely chopped
  • 2 sweet basil leaves, finely chopped
  • 1/4 tsp of sea salt
  • A pinch of freshly ground black pepper
  • A handful of raw macadamia nuts, toasted
  • Cooking olive oil for drizzling

Preparation:

  1. Pre-heat the oven to 375F
  2. Wash and dry the asparagus spears and then place them in a baking dish. Drizzle on some cooking olive oil. Broil for 15-20 minutes. Remove from oven and set aside to cool.
  3. Now for the dressing. Add the olive oil to a small mixing bowl with the lemon juice, garlic, basil, salt and pepper. Mix quickly to emulsify to the mixture. Set aside.
  4. Lightly toast the macadamia nuts over a medium heat for about 2 minutes. Remove and then roughly chop.
  5. Arrange the asparagus on a serving plate. Add the tomatoes, macadamias and sprinkle on some feta. Finish by drizzling on the pre-made garlic basil oil and serve.