Asparagus, Avocado and Rye Crouton Salad with Tahini and Yoghurt Dressing

Combine all the dressing ingredients in a small jug and whisk together until smooth. Add additional water, if necessary, to create a thinner consistency.

Preheat oven to 180°C. Drizzle the torn sourdough generously with olive oil. Sprinkle with the paprika, sea salt and cracked black pepper. Toss well to distribute over all the pieces. Bake for 20 minutes until crisp.

Trim the woody ends from the asparagus and cut the remaining tip in half. Bring a medium pot of water to a boil. Add the asparagus and blanch for 1 minute. Drain and plunge into icy cold water (this helps to halt cooking and retain the bright green colour). 

Bring a medium pot of water to a boil and gently add the eggs. Cook for 5 minutes for soft yolks and 7 minutes for hard-boiled.

Lay the rocket out on a large plate or platter. Scatter the asparagus, avocado and croutons. Drizzle generously with the dressing. Halve the eggs and lay carefully on top while still warm.

Garnish with a grind of cracked black pepper and a sprinkling of black and white sesame seeds.

Serve immediately.