Asparagus, Feta & Pumpkin Seed Salad

Wash, pick over, dry and tear up the lettuce.

Trim the asparagus, and steam it.

As soon as it is cooked, plunge it into cold water to stop it from cooking any further.

When it is cool, drain well and cut it into inch long pieces.

Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they"pop" and turn light brown.

Turn them out at once to cool on a plate.

Cut the feta cheese into 1 cm cubes.

Mix the oil, vinegar, tamari or soy sauce, Worcestershire sauce, pepper, cumin and celery seed.

Arrange the lettuce in a salad bowl, with the asparagus, cheese, and pumpkin seeds over it, and drizzle the dressing over the salad immediately before serving.