For the dressing
1 garlic clove
juice of 1½ lemons
4 tbsp extra-virgin olive oil
1tbsp Balsamic vinegar
For the salad
250g bunch asparagus, cut into 3cm/1¼in lengths
2 x 250g packs boiled fresh beetroot, cut into quarters
zest of 1 lemon
2 spring onions, finely sliced
400g Macroom Buffalo Greek Style Cheese
A few edible flowers; such as nasturtiums.
The make the dressing put the crushed garlic, a pinch of salt, lemon juice, olive oil and balsamic vinegar into a jar and shake until mixed.
Bring a pan of salted water to the boil, add the asparagus and cook for 3 minutes. Drain and cool under the cold tap. Cover and keep cool.
Put the beetroot in a large bowl and toss with two thirds of the dressing. Add the lemon zest and spring onions, cover and keep at cool room temperature with the remaining dressing.
To serve: compile the beetroot and asparagus on a plate crumble the Macroom Greek Style Cheese on top. Sprinkle with some roughly chopped walnuts. Season with freshly ground black pepper. Pour the remaining dressing on top and garnish with some edible flowers if available.