Truffle Chopped Green Salad

Serves 2


  • 8 spears of Asparagus
  • Handful of spinach
  • Handful of Rainbow Chard or spring greens chopped
  • 1/2 read onion finely sliced
  • 1 tbsp of capers
  • 1 tbsp olive oil
  • 1 tbsp Truffle Balsamic
  • 1 tbsp Fennel fronds or fresh herbs to garnish
  • 1 tbsp toasted Pumpkin seeds
  • Pinch of sea salt


  1. Cook your vegetables in a frying pan with a little oil for 5 minutes until the asparagus is tender and the greens have wilted.
  2. Finish with Truffle balsamic, toasted pumpkin seeds and fresh herbs.
  3. Serve with focaccia, more olive oil and some truffle balsamic for dipping the bread into.