250 grams cherry tomatoes
400 grams medium potatoes (approx 3–4 potatoes)
1 teaspoon curry powder (use mild or hot to suit preference)
½ teaspoon garam masala
1 bunch asparagus (choose thin stalks)
1 ripe (but firm) avocado
juice of 1 lemon
100 grams baby rocket leaves
handful fresh basil leaves
⅓ cup toasted seeds, to garnish (I used Tia Pablo spicy rockmelon seeds)
olive oil, for roasting
¼ cup olive oil
juice of 1 lemon
½ teaspoon wholegrain mustard
1 small garlic clove, finely diced
1 teaspoon coconut or muscovado sugar
sea salt and black black pepper
Preheat oven to 150°C.
Cut cherry tomatoes in half. Place in one layer in an ovenproof dish. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Bake for 90 minutes until shrivelled and tender. Set aside until ready to use.
Increase oven temperature to 200°C. Wash potatoes and cut into 2cm cubes. Drizzle generously with olive oil, sprinkle with curry powder, garam masala and season well. Toss until evenly coated. Roast for 45 minutes until tender and golden brown.
While the potatoes are cooking, place all the dressing ingredients into a jar and shake until well combined.
Bring a medium saucepan of water to a boil. Trim the asparagus of the woody end and cut remaining stalk in half. Blanch in the boiling water for two minutes before plunging into icy water to halt cooking. This will help retain the bright green colour. Lay out the asparagus on a tea towel to dry.
Cut the avocado into cubes and toss with the lemon juice to prevent it turning brown.
To assemble: Scatter the rocket leaves on a large plate or platter. Top with the cherry tomatoes, asparagus and avocado. Drizzle the dressing over the top. Scatter the roasted potatoes, fresh basil and toasted seeds.