Tostada With Grilled Asparagus, Wild Garlic Mole and Feta

Wild garlic mole
1 tablespoon oil
1 shallot, finely chopped
1 clove garlic, minced
Handful wild garlic leaves, shredded
Handful coriander chopped
75g purple sprouting broccoli
2 green chillis, deseeded and chopped
2 tablespoons pumpkin seeds
Zest and juice 1 lime
50ml olive oil

Shred the broccoli and cook in boiling salted water for a minute. Drain and cool.
Cook the onion and garlic in the oil until soft and add the chillis. Cook for a minute. Place the mixture in a jug and blend with the wild garlic, coriander, broccoli, pumpkin seeds, lime juice and zest and oil. Check seasoning.

Tostadas
6 soft flour tortillas
Oil for cooking

Cut 3 rounds out of each tortilla.
Fry in oil until crisp and set aside.

Grilled asparagus
8 asparagus stems
Oil for brushing
75g feta cheese crumbled

Bring a pan of water to the boil and season with salt. Trim the tough bottom of the asparagus and add to the water. Cook for about 3 minutes – check if a knife goes in. Drain, brush with oil and cook on a grill pan to mark.
Cut the stems into 4 slices
Spoon some mole onto the tostadas and top with asparagus and crumble of feta.