Here’s another punchy, summery, fresh salad that Wendy makes. The mint and grapefruit make this salad so refreshing and clean-tasting.





Serves 4

• 1 bunch asparagus, woody ends trimmed and cut into 4 cm lengths
• 2 pink grapefruit, skin and pith removed
• 35 g toasted unsalted cashew nuts
• A handful of mint leaves
• 60 ml olive oil
• 30 ml lime juice

Blanch the asparagus in salted boiling water for 1 minute, then refresh under cold water and drain. Cut the segments away from the membranes of the grapefruit. Place the segments in a bowl with the asparagus, cashews and mint leaves, then drizzle with olive oil and lime juice. Season and toss to combine.