INGREDIENTS

1 bunch asparagus

100g baby spinach leaves

1/4 red onion, finely sliced

2 medium peaches*, finely sliced

150g bocconcini

Natural salt flakes

Black pepper

Basil dressing

1 cup fresh basil leaves, extra for serving

1 tbsp lemon juice

2 tsp capers

2 tbsp extra virgin olive oil

METHOD

To make the dressing, blend all ingredients in a food processor until smooth. Adjust the seasoning to taste.

To cook the asparagus, trim the edges and slice diagonally into 2-3cm pieces. Blanch in boiling water for 1-2 minutes. Remove from hot water and plunge into ice-cold water.

To assemble salad, scatter baby spinach onto a serving plater. Top with red onion, peach slices, bocconcini and season with salt and pepper. When ready to serve, drizzle with basil dressing. Enjoy!

*Peaches are best enjoyed at room temperature. Remember to leave them out the night before for maximum flavour.