Tostada With Grilled Asparagus, Wild Garlic Mole and Feta

Available for over a year

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.