The Rainbow Plate -The More Colour in Your Food - The Better

Plus Such a Pleasure to Eat
Two very simple ideas to "colourize" your Table

For this Salad I used
Bag of mixed leaves plus 1/2 bag of Rocket
2 radishes sliced
Stick of celery chopped
2 San Manzano Tomatoes Chopped 
1 Avocado, peeled and sliced
Bunch of chives chopped  for that onion boost
3 tablespoons of French Dressing

Just layer your lettuce and rocket
Scatter all the chopped vege over
Drizzle the French dressing
Hands in and toss
Voila

Next... the Asparagus Season is nearly over and we can really never get enough of it but I thought I would pretty it up, for a change

Asparagus tailed and cooked to al dente
1 medium Red Onion Chopped
1 Corn Cob freshly shucked, kernels sliced off
Little chopped parsley

Good Olive oil
Sea salt and freshly Ground Black Pepper 
Juice and zest of a lemon

I find the best way to poach Asparagus, is to cook it in a shallow pan
Plenty of room to lay it out, in its full glory
Bring the pan of water to the boil
Add Salt and a slug of Olive Oil
Add Asparagus and cook till knife just goes through
Probably only 3-5 minutes at most

Drain and put into bowl of salted iced water  to stop it cooking and keep the lovely green colour
Drain

Meanwhile
Saute Onion in 3 tablespoons Olive oil till translucent,
Add Corn Kernels
Toss around for a couple of minutes, just to take the rawness out of the corn
Season with Salt and Pepper
Zest the Lemon over the top plus the Juice and Parsley
Toss to blend and pour over the Asparagus

How pretty is that?