Easy and delicious, make a few hours ahead to let the salad absorb the kicky dressing.
| 250 g | asparagus |
| 75 g | radish |
| 2–3 | spring onions |
| 3 T | olive oil |
| 2 t | cider vinegar |
| ¼ t | dry mustard |
| salt and pepper |
Prepare your vegetables by slicing the asparagus on an angle to create elongated oval slivers, the radish into thin rounds and chop the spring onion finely. Place the olive oil, vinegar, mustard, salt and pepper into a small jam jar, cover and shake well. Toss vegetables well with the dressing. It is best to make this salad an hour or two before serving, leaving it in the fridge to marinate.
