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

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Recipe by Cook Vegetarian
Serves 4
Ready in Under 15 Mins

Ingredients

  • 2 bundles of British asparagus
  • 2 tbsp olive or rapeseed oil
  • 100g rocket, washed
  • 150g vegetarian goat’s cheese
  • 75g pine nuts, toasted

    • for the dressing

  • 3 tbsp olive or rapeseed oil
  • juice of 1 lemon
  • 2 tsp grainy mustard
  • 1 tbsp runny honey

How To Cook

  1. 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.
  2. For the dressing, mix together all of the ingredients and whisk well. Season to taste.
  3. 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.

    4. www.britishasparagus.co.uk

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Barbecued Asparagus, Rocket, Goat’s Cheese and Pine Nut Salad
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in Under 15 Mins
    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
    How to Cook
  1. 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.
  2. For the dressing, mix together all of the ingredients and whisk well. Season to taste.
  3. 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.
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