Boil some salted water in a saucepan and add the peas and cook for 3 minutes. Drain and rinse under cold water.
In the same saucepan, add the asparagus. Boil for 2-3 minutes until al dente, then drain and refresh in cold water.
Scatter the rocket on a serving dish. Sprinkle the peas over the top and arrange the asparagus. Scatter the feta and olives, then season with salt and pepper.
In a small bowl, mix the ingredients for the dressing together and pour over the salad.
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