6 bunches asparagus blanched
Roast red & yellow peppers
1½lb almonds toasted
¼ pint Shoyu
4dsp walnut oil
Slice avocados into six lengthways. Brush with lemon juice.
Core peppers and slice into eight lengthways. Toss in olive oil and season. Roast until cooked but firm.
Cut lemon wedges into six or eight lengthways.
Toss together almonds shoyu and walnut oil.
Boil potatoes in salted water. Drain.
Blend in a food processor 6oz ground almonds (lightly toasted) 1 roast garlic (peeled) 2 salt ¼ pint water and a little more 3 wine vinegar 2 pints sunflower oil salt and pepper. Keep machine on and add slowly. Season to taste. Mix potatoes and dressing. Arrange ingredients on salad leaves.