Figs and asparagus are a match made in heaven. The early Olympic athletes used figs as a training food as they were thought to be restorative. Prized so highly, they were presented to the winners, becoming the first Olympic medal. The Romans believed they increased strength in the young and maintained health in the elderly.

Unusually fig trees do not have blossoms on their branches but inside the fruit. Many tiny flowers produce the crunchy little edible seeds that give figs their unique texture. On par with milk for calcium, more fibre than a prune, more potassium than a banana, they are a super fruit.

Egyptian friezes dating back to 3,000 BCE depict asparagus. It is another loved food by the Greeks and Romans who used it as a treatment for bee stings and toothache as well as hangovers - its minerals and amino acids help protect the liver from toxins and the enzymes help break down the alcohol.

The emperor Caesar Augustus was a connoisseur of asparagus and organised elite military units to procure it for him, the famed Asparagus Fleets exploring the empire and importing the best varietals back to Rome, while the fastest runners were employed to carry fresh spears high in the Alps to be frozen for later use.

I’ve added red peanuts and cashews for crunch, feta for a salty protein kick, leftover baby roasties for carbs, garden herbs and flowers for freshness to the silky Apollo asparagus and Black Mission figs and topped with creamy avocado ranch dressing.