Serves 2

Prep Time: 25 mins


1 bunch asparagus
1 courgette
100g almonds
Some chili flakes
125g blueberries
100g pecorino cheese

For the dressing,

2 tbsp. hemp oil
1 tsp. agave syrup
1 tsp. sesame oil
Some lemon juice


Wash courgette and slice length ways thinly. Set aside. Grill asparagus on a very low heat to have a nice crunch. This takes around twenty minutes, roughly. To speed up the process cover the asparagus with a lid.
Place almonds on a baking tray, sprinkle chilli flakes over them and add some olive oil and roast for around twelve minutes at 160C fan assisted.
Place the courgette, asparagus, roast almonds, blueberries and pecorino all together and pour the dressing over, serve at once.