Barbecued Asparagus, Rocket, Goat’s Cheese and Pine Nut Salad

Name: Barbecued Asparagus, Rocket, Goat’s Cheese and Pine Nut Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: British
Ingredients: 2 bundles of British asparagus; 2 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

Serves: 4

Ready in: Under 15 Mins

Know your nutrients

Calories

444 -

Fat

40.1g -

Saturates

9.6g -

Sugars

6.5g -

Salt

0.62g -

Protein

14.1g -

Carbs

6.7g -

Fibre

3.5g -

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Barbecued Asparagus, Rocket, Goat’s Cheese and Pine Nut Salad Recipe: Veggie

Ingredients
Method

Ingredients:

2 bundles of British asparagus
2 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.

Print Recipe www.britishasparagus.co.uk