Nutritionally analysed by Fiona Hunter, qualified nutritionist and member of the British Dietetic Association. “Avocados provide essential fatty acids and vitamin E and are a concentrated source of energy, which is useful for athletes who eat small energy dense meals before training or competitions.”
Preparation time: 4 – 5 minutes
Cooking time: 10 minutes
160g fresh or frozen soya beans
1 bundle (about 250g) British asparagus, cut into 1cm lengths
1 tsp of vegetable oil
4 rashers smoked back bacon, roughly chopped into bite sized pieces
3 tbsp of olive oil
1 tbsp white wine vinegar
1 tsp grainy mustard
zest of 1 small lemon
1 small ripe avocado, peeled and cubed
4 spring onions, finely sliced
salt and freshly ground black pepper to taste
What to do
Heat a saucepan of water to a fast boil, add the soya beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well.
Heat the vegetable oil in a small frying pan and fry the bacon until crispy.
Whisk the olive oil, vinegar, mustard and lemon zest and season to taste.
Place the asparagus and soya beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust the seasoning to taste and serve.