Rustle up the taste of summer with this flavour-packed salad from Lynsey De Paul
1. Gently boil the asparagus for 5 minutes then leave to cool.
2. Roast the pine kernels in a frying pan in their own oil until very slightly browned. Allow to cool as they will continue to cook in their own heat and brown further.
3. Add the lemon juice and oil to a jug with the mustard, mayonnaise, honey and a pinch of salt and pepper and combine.
4. Arrange the rocket lettuce, pine kernels, black olives and asparagus on to four plates, top with shaved Parmesan and drizzle with the dressing.
Please note this recipe has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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