Barbecued Asparagus, Rocket, Goat’s Cheese and Pine Nut Salad
Serves: 4
Ready in: Under 15 Mins
Ingredients:
2 bundles of British asparagus2 tbsp olive or rapeseed oil
100g rocket, washed
150g vegetarian goat’s cheese
75g pine nuts, toasted
[hd]for the dressing[/hd]
3 tbsp olive or rapeseed oil
juice of 1 lemon
2 tsp grainy mustard
1 tbsp runny honey
method:
- Trim the asparagus as necessary. Place on a baking sheet or in a bowl and toss with the 2 tbsp oil, making sure all the asparagus is coated. Season with sea salt and black pepper. Put the asparagus on the grill rack of the barbecue and cook for approximately two minutes each side, until lightly charred. Remove from the barbecue and set aside.
- For the dressing, mix together all of the ingredients and whisk well. Season to taste.
- Divide the rocket between four plates. Top with the barbecued asparagus, crumble over the goat’s cheese, sprinkle with the toasted pine nuts and drizzle over the dressing. Serve immediately with warm, crusty bread.
www.britishasparagus.co.uk
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