I usually keep my food as local as possible.  However I had some ingredients in my fridge which I wanted to spruce up for a platter-type-salad.  The key to making salads like this, which also work as a platter is to have interesting textures, ingredients and a punchy dressing.  The asparagus and sprouting broccoli teamed up beautifully with the creamy cheese and slightly salty prosciutto.

Preparation time - 10 minutes

Cooking time - 15 minutes

Skill - easy

Serves 6-8

Ingredients

4 Tbsp Olive oil 

2 bunches (500g) asparagus, tough ends removed

150g purple sprouting broccoli (or broccolini) 

2 medium (150g) red onions, cut into thin wedges

12 sage leaves

Sea salt flakes

Cracked black pepper 

70 g prosciutto 

125g bocconcini, drain 

Dressing

2 Tbsp pomegranate molasses

5 Tbsp extra virgin olive oil

Pinch salt

Method

Heat a medium fry pan over medium-high heat. Add 1 tablespoon of oil and cook the asparagus spears, turning frequently.  The asparagus will take on a lovely vibrant green colour, cook for 3-4 minutes, or until just tender. Remove and set aside.

Add another tablespoon of oil if needed to the pan and add the sprouting broccoli, quickly cook for around 3 minutes, remove and set aside.

Using the same pan add the onions and cook for 4-5 minutes. You want the onions to take on a little caramelisation and soften a little, (it is all about texture). Remove and set aside.

Finally add a little more oil to the pan and heat once again.  Add the sage leaves, and fry on both sides for 2 minutes.  Remove and drain on paper.

Mix the ingredients for the dressing together and set aside.

To assemble; loosely lay the prosciutto over a large platter.  Season the vegetables with a little salt and randomly place them over the prosciutto.  

Rip the bocconcini a little and tuck in between the vegetables.

Scatter over the onions. Drizzle over the dressing, place the crisp sage leaves on top and finish with a crack or two of pepper and a little more sea salt.