Chargrilled asparagus with goats’ cheese and pea and rocket salad

1 bunch asparagus
1 tbsp olive oil

For the salad
100g peas
handful of rocket
75g soft goats’ cheese, crumbled
couple of sprigs of chopped mint

For the dressing
1 tbsp lemon juice
1 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil

Cut the woody ends off the asparagus, and toss in a bowl with the olive oil, and season to taste.

Heat a griddle pan, then add the asparagus and griddle for 4–5 minutes or until tender, turning over halfway through cooking.

Alternatively preheat the grill to a high heat, place the asparagus on a baking tray and grill for 2–3 minutes or until tender, turning halfway.

Cook the peas for 4 minutes in a saucepan or in the microwave, then refresh in iced water and drain. 

Whisk together all the dressing ingredients in a small bowl.

On serving plates, combine the rocket, mint, goats' cheese and peas, lay the asparagus on top and drizzle over the dressing. Serve immediately.



This recipe has one or more traffic light. It's fine to eat occasionally or as a treat.

nutritional values (approx. per serving)

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