Barbequed Asparagus, Rocket, Goats’ Cheese + Pine Nut Salad

Published : June 23, 2015

Serves 4

2 bunches of Australian asparagus
2 tbsp olive oil
Sea salt
Black pepper
100g rocket, washed
150g goat’s cheese

For the dressing:

3 tbsp olive oil
Juice of 1 lemon
2 tsp grainy mustard
1 tbsp runny honey

Wash asparagus and remove woody ends. Place on a baking sheet or in a bowl and toss with the oil, making sure all the asparagus is coated. Season with the sea salt and black pepper.
Put the asparagus on the grill rack of the barbecue and cook for approximately two minutes each side, until it is lightly charred. Remove from the barbecue and set aside.
To make the dressing, mix together all of the dressing 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 with the dressing.
Serve immediately with warm, crusty bread.

Recipe source: Australian Asparagus Council