Portobello and asparagus salad

1) Remove the stems from the portobello mushrooms. Brush with olive oil and cook over a medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut the mushrooms into thin strips and place in a medium bowl.

2) Brush the asparagus with olive oil and cook over a medium heat for 3 to 4 minutes, turning occasionally. Cut the asparagus into 5cm lengths and add to the mushrooms in the bowl.

3) Brush the tomatoes with olive oil and cook, cut side down, over a medium heat for 3 minutes. Add to the mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and the remaining olive oil. Sprinkle with the seasoning, tossing gently to coat.

For the seasoning:
1) Combine all the ingredients in a bowl and mix well.

2) Transfer to an airtight container and store in a cool, dry place for up to 6 months.