Instructions

1. Wash the radishes, cut off the ends, then slice them into thin rings. Toss with the rocket in a serving dish.
2. Place the eggs in a pan and add enough water to cover them completely. Bring to the boil - then turn off the heat, cover the pan and let it rest for 6 minutes. Rinse the eggs in cold water.
3. Meanwhile, dry fry the pine nuts and sprinkle over the salad.
4. Cut the woody ends of the asparagus, rub with 1 tablespoon oil, then griddle or barbecue them until lightly charred. Add to the salad.
5. When the eggs are cooled, remove their shells, cut into wedges and add to the salad.
6. Cut the avocados in half, take out the stone with a spoon, then peel & slice the flesh. Add to the salad.
7. Finally, crumble over the cheese, season with salt & pepper, and drizzle with the remaning oil & the lemon juice.