BBQ asparagus, rocket, goats cheese and pine nut salad
Serves: 4
Ingredients
- 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
Method
- Trim the asparagus as necessary.
- Place on a baking sheet or in a bowl and toss with the oil.
- Season with sea salt and black pepper.
- Put asparagus on the grill rack of the barbecue and cook for approximately 2mins each side, until lightly charred.
- Remove from the barbecue and set aside.
- For the dressing, combine all the ingredients and whisk well.
- Season to taste.
- Divide the rocket between 4 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.
