Strawberry Poppy Seed Salad with Asparagus and Rhubarb

Preheat oven to 190°C or 370°F. Line a roasting pan with parchment paper. Slice asparagus and rhubarb into 2.5 cm (1-inch) pieces. Transfer to the roasting pan together with rosemary and sprinkle with 1 tablespoon olive oil, salt and pepper. Roast for 10–12 minutes if you like them crunchy or for 15 minutes if you like them softer.

Meanwhile, prepare the dressing. Combine Greek yoghurt, poppy seeds, honey, apple cider vinegar, olive oil, and whisk until smooth. Add salt and freshly ground black pepper to taste.

Divide salad greens between plates. Add roasted asparagus and rhubarb, quartered strawberries, black olives and gorgonzola cheese. Sprinkle with toasted almond slices. Garnish with edible flowers. Drizzle the dressing over the top of the salad followed by balsamic cream reduction. Enjoy!