Roast Asparagus, Feta, Almonds & Sourdough Croutons

Pre-heat the oven to 230°C/Fan 210°C/Gas 8. Cut the bread into 1cm cubes and place in a bowl with 2 tbsp of the olive oil and some salt and pepper. Toss to coat.

Scatter the bread cubes on a baking tray and toast in the oven for 5 minutes until golden brown and crunchy. Tip the croutons onto a plate and allow to cool.

Spread the chopped almonds out on the baking tray and toast in the oven for 3 minutes then set aside to cool.

Break off the tough ends of the asparagus and cut the spears in half on the diagonal. Place on a baking tray, trickle over the remaining 1 tbsp olive oil and season with salt and pepper. Roast the asparagus in the oven for 4 minutes, then remove and set aside for a few minutes to cool slightly.

Transfer the roasted asparagus to a large bowl and add the almonds, lettuce leaves and croutons. Crumble in the feta cheese, then trickle over the lemon juice. Add a touch more seasoning if you feel it needs it and serve.