We just had the perfect spring lunch: incredibly delicious, and about 10 minutes from feeling hungry to sitting down to eat.
1 bunch of purple sprouting broccoli, cut into 1-2 inch pieces
1 bunch asparagus, trimmed
half an avocado
a palmful of pine nuts
150 g good smoked trout
Put the broccoli and the asparagus into stacking bamboo steamer baskets, and steam over a pot of boiling water until tender – ours took around 5 minutes.
Peel the skin from the avocado half, and slice the flesh.
Toast the pine nuts in a small pan until lightly golden.
Flake the trout into large bite-size pieces.
Place the broccoli, asparagus, avocado and trout on a flat bowl in an aesthetically pleasing manner. Scatter the pine nuts over the top, and squeeze lime over everything. Eat.