Bring a large pot of salted water to a rolling boil. Trim woody ends of the asparagus (about 1–2 inches) and blanch the stalks for 2 minutes until just tender-crisp. Immediately transfer to an ice bath to stop cooking. After cooled, pat dry and cut each stalk on a diagonal into 2–3 pieces.

Prepare artichokes and tomatoes

If using whole marinated artichoke hearts, drain well and quarter. Roughly chop the sun-blush tomatoes into bite-sized pieces. If the marinated artichokes are in large pieces, tear them slightly so they mix evenly.

Assemble salad base

In a large bowl, combine mixed salad leaves, chopped parsley and optional mint. Add the cooled, cut asparagus, artichoke quarters and sun-blush tomatoes. Sprinkle lemon zest over the ingredients and gently toss to combine.

Season salad

Lightly season the assembled salad with flaky sea salt and freshly ground black pepper, reserving final seasoning adjustment until after dressing is added.

Lemon Hinamin Dressing

In a small bowl or jar, add the grated garlic, lemon juice, white wine vinegar, Dijon mustard, honey or agave, smoked paprika, ground cumin, salt and pepper. Whisk or shake to combine, then slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing emulsifies and thickens slightly. Taste and adjust seasoning or acidity – add an extra teaspoon of lemon juice or a pinch more salt if needed.

If dressing has been prepared ahead, give it a quick whisk before using as oil may separate on standing.

Finish & Serve

Pour roughly 3 tablespoons of the Lemon Hinamin Dressing over the salad and toss gently to coat evenly. Add more dressing, 1 tablespoon at a time, until the salad is lightly but evenly dressed (typically 3–4 tbs total, depending on preference).

If using optional garnishes, sprinkle toasted pine nuts or sliced almonds and crumble vegan feta over the top. Taste and adjust salt and pepper if needed.

Transfer to a serving platter or individual plates. Serve immediately with lemon wedges on the side for extra brightness.