Sufra Dayma: Salmon and Asparagus Pasta Salad By Moushira Abdel-Malek Serves 4 Ingredients: 400 gms shell pasta 400 gms canned salmon (drained, flaked) 400 gms fresh asparagus (trimmed, cut into 5 cm lengths) 1 onion (thinly sliced) 1 garlic clove (crushed) 2 tbsp lemon juice 2 tbsp vinegar 2 tbsp wholegrain mustard 100 gms rocket leaves (shredded) 1/2 cup extra virgin olive oil Salt + pepper Method: Cook pasta in a large saucepan of salted boiling water, uncovered, until just tender. Rinse under cold water and drain. Meanwhile, boil asparagus until just tender. Rinse under cold water and drain. Combine pasta, asparagus and salmon in a large bowl. Add onion and rocket leaves. Place all remaining ingredients in a screw-top jar. Shake well. Drizzle dressing over pasta. Toss gently to mix and combine, then serve.