Mix the pickle ingredients together. Slice the cucumber lengthways and use a teaspoon to scoop out the seeds. Chop diagonally and leave in the marinade while you get everything else ready.

Grill or barbecue the asparagus for ten minutes, or until wrinkled and blackened.

Lay the asparagus on a serving plate. Spiralize or slice the beetroot and carrot and lay on top. Remove the cucumber from the marinade (reserving the liquid) and add this. Shred the lettuces and top the salad. Scatter mixed seeds over the top.

Whisk a tablespoon of extra virgin olive oil into the pickle mix, and drizzle over the salad.