Crispy Chickpea, Asparagus, Sundried Tomato and Spanish Onion Salad

Serves Four

½    Red onion, peeled and thinly sliced
2Tbsp   Red wine vinegar
1tsp   Table salt
5Tbsp   Olive oil
4 cloves  Garlic, peeled and sliced
½ Tbsp  Ground cumin
1 can   Chickpeas, drained
9 spears  Asparagus, wood end removed and sliced thinly
24   Vine ripened cherry tomatoes, cut in half
120g   Bouton d'Or sundried tomato feta, crumbled
¼ cup  Chopped flat leaf parsley and coriander
125ml   Italian dressing

Method
In a small bowl, marinate the red onion in the vinegar for 15 minutes.
Meanwhile, in a large cast iron sauté pan, heat the oil, add the garlic and cumin, fry for about a minute then add the chick peas and fry until golden and crisp, about 4 minutes.
Add the asparagus, and continue to sauté for 2 minutes.
Remove from the heat, toss in the tomatoes, sundried tomato feta, red onion, herbs and dressing.
Lightly toss to combine. Spoon out onto a platter.

Sundried tomatoes, steeped in olive oil and garlic, are added to this soft Feta for a tasty alternative.