Step 1

In a roasting dish, add the broccoli florets and the asparagus, cut into 2-4cm chunks. Drizzle in the olive oil, and sprinkle over the salt and the sumac. Gently toss, then roast in a 200C oven for 15 minutes. Alternatively, you can quickly flash fry the greens in a wok or large frying pan on a high heat until they are just cooked but remain crunchy.

Step 2

To make the dressing, whisk together the olive oil, garlic, lemon juice and zest, salt and pepper, and mustard. Stir through the herbs and whisk again.

Step 3

In a large bowl, add the salad greens, then the roasted vegetables. Add avocado, feta, and then the salad dressing. Garnish with almonds when ready to serve.