You will need
Soak asparagus, heads down, in a jug of water to dislodge any grains of sand.
Snap off dry cut ends.
Toss asparagus with olive oil and Vegetable Spice, Steam briefly until crisp tender. Leave to cool.
Cut artichokes in half, season with Vegetable Spice and toss with olive oil.
Preheat a cast iron griddle pan. Chargrill the artichokes until marked.
Toss with Greek Dressing and leave to marinate.
Line a bowl with watercress.
Top with artichokes and asparagus.
Garnish with lemon zest.