BBQ asparagus, rocket, goats cheese and pine nut salad


BBQ asparagus, rocket, goats cheese and pine nut salad
Serves: 4
  • 2 bundles asparagus
  • 2 tbsp olive oil or rapeseed oil
  • 100g rocket, washed
  • 150g goat’s cheese
  • 75g pine nuts, toasted
  • salt and fresh ground black pepper
  • for the dressing:
  • 3 tbsp olive or rapeseed oil
  • juice of 1 lemon
  • 2 tsp grainy mustard
  • 1tbsp runny honey
  1. Trim the asparagus as necessary.
  2. Place on a baking sheet or in a bowl and toss with the oil.
  3. Season with sea salt and black pepper.
  4. Put asparagus on the grill rack of the barbecue and cook for approximately 2mins each side, until lightly charred.
  5. Remove from the barbecue and set aside.
  6. For the dressing, combine all the ingredients and whisk well.
  7. Season to taste.
  8. Divide the rocket between 4 plates.
  9. Top with the barbecued asparagus, crumble over the goat’s cheese, sprinkle with the toasted pine nuts and drizzle over the dressing.
  10. Serve immediately with warm, crusty bread.

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