Asparagus and Cress Salad

In a deep bowl add the yoghurt grated cucumber, zests and mint leaves and mix together well.

Mash the roasted garlic and add to the mix with a generous splash of the olive oil, mix together then season with sea salt and ground black pepper.

The asparagus should be bright green and still crisp, cut on a sharp angle in half.

Add to a mixing bowl the asparagus, cress, and a splash of oil. Season with a squeeze of lemon then mix together.

On a serving platter place a generous serving of the yoghurt on top of which dress with the salad.

Drizzle a little of the yoghurt sauce over the top then sprinkle with the puffed rice. Finish off with a liberal shaving of the Grana Padano cheese.