For the bowl:

Blanch the peas briefly. Rinse the sweetcorn. Wash and clean the asparagus. Slice the asparagus in half lengthwise and sauté in walnut oil. Season with salt & pepper. Wash the cucumbers and cut them in slices or halves {depending on size}. Wash and chop the spring onions. Mix the rocket with the dressing and divide into bowls. Arrange the spring onion, sweetcorn, cucumber, warm peas and sautéed asparagus in the bowl. Place the mozzarella in the centre whole or in slices. Add two quarters of fresh avocado and sprinkle with cress. Garnish with the walnut and herb pesto and serve immediately.

For the dressing:
Put all the ingredients in a bowl and whisk with a hand blender.

For the herb pesto:
Peel and slice the garlic. Wash and roughly chop the parsley, basil and rosemary. Place in a deep bowl with the garlic cloves, nuts, grated parmesan, oil and lemon juice. Season with salt & pepper and, if you want, with a fresh chopped chilli. Blend with a hand blender to make pesto.

TIP: If you like, you can also use a burrata for the bowl.