Grilled radish, fennel and asparagus salad with caper dressing
Serves: 4
  • For the salad
  • 1 tbsp olive oil
  • 150g radishes, halved
  • 1 large bulb fennel, sliced
  • 200g asparagus, trimmed
  • For the dressing
  • 4 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • ½ red onion, finely chopped
  • 2 tbsp baby capers
  • salt and pepper
  • To serve
  • small bunch dill, chopped
  1. Preheat a large griddle pan and lightly dress all the vegetables in olive oil.
  2. In a small bowl, mix together the olive oil and sherry vinegar, add the onion and capers, season with salt and pepper and set aside.
  3. Grill the vegetables on both sides in a single layer in the griddle pan until the bar marks start to appear. This usually takes a couple of minutes.
  4. Arrange on a serving dish, season with salt and pepper, drizzle over the dressing and scatter with the chopped dill.
  5. Serve at once.
Recipe by appetite magazine at