100gramsmixed herbs (eg coriander, parsley, chives, basil)Use what you have available
1/2pomegranateoptional
1-2tablespoonolive oilor rapeseed oil
1-2teaspoonlemon juice
salt and pepperto taste
Instructions
Heat oven to 200C, Gas 6 Cut the pepper into slices about 1 cm thick and place in pan to roast. Sprinkle over 1 tablespoon oil and mix well. Bake until soft - about 20 minutes. Set aside
Meanwhile, prepare the other ingredients.
Finely chop the herbs and set aside
If you have cherry tomatoes, cut in half. Otherwise cut into pieces no larger than 2 cm.
Snap the asparagus and set aside the woody part. Slice the asparagus spears thinly, diagonally.
If you are using a pomegranate, remove the pith surrounding the seeds and set seeds aside.
Now assemble the salad. When the peppers are still warm, mix in the herbs and pomegranate seeds if using. There should still be some oil remaining in the pan which will help form your dressing. Add the lemon juice and mix. Taste and add salt and pepper and more oil and lemon if required. Finally fold in the asparagus and tomatoes and serve.
If you make this in advance, bring to room temperature before serving.
Notes
This is a versatile salad. You can vary the herbs used. You could add goats cheese to make a more substantial salad.