Start by roasting or grilling the asparagus 10-15 min until nice and crunchy.
In the medium frying pan toast the pine nuts over medium heat until they start to get light brown color and there is a nice smell spreading through your kitchen.
In a large mixing bowl combine fresh spinach leaves, roasted asparagus chopped in smaller pieces, fresh strawberries cut in half, goat feta cheese cut in cubes, add a bit of salt and mix. Serve in a salad bowl or a large plate and spread toasted pine nuts on top together with some fresh coriander or parsley leaves.
Drizzle with dressing made of: 2 tbsp olive oil, 1 tbsp tahini and 1 tbsp honey.
Enjoy!
Note: Adjust the quantities depending for how many people you are making this salad for. Adjust the quantities for the dressing, this is enough for two people.
Recipe by Travelling oven at https://www.travellingoven.com/2015/06/spinach-asparagus-and-strawberry-salad/