Summer salad with green asparagus, avocado, courgette and feta

1. Preheat the oven to 200 °C.
2. Trim away the woody base (1-2 cm) of the asparagus. Cut the yellow courgette into slices. Spread out the green asparagus and courgette on a baking tray lined with baking paper. Grill the vegetables for 15 minutes until cooked.
3. Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin with a spoon and cut into thin slices.
4. Halve the cherry tomatoes, slice the feta into cubes and coarsely chop the walnuts. Press half of the lemon. Whisk the lemon, olive oil, agave syrup and mustard into a dressing. Season with salt and pepper.
5. Put the salad into a bowl. Add the grilled vegetables, avocado and cherry tomatoes. Drizzle with the dressing and sprinkle the feta and the walnuts over the top.

Optional: Decorate with edible flowers.

Enjoy!