Grilled Asparagus, Courgette & Goat’s Cheese Salad
Warm summer evenings require lighter bites and there’s nothing better than a fresh grilled salad.
Ingredients
SERVES 2 as a main or 4 as a side
6 chunky spears of asparagus
1 large yellow courgette
2½ tsp sea salt
20 walnut halves
1 tbsp maple syrup
½ tsp chilli flakes
½ tsp black pepper
50g soft and crumbly goat cheese
½ tbsp olive oil
Zest and juice of ½ lemon
4 stems of chives
1 tbsp flat leaf parsley, chopped
½ tsp red pepper flakes
Method
1. Top and tail the courgettes and cut into 4mm slices with a mandolin or sharp knife. Lay on kitchen towel and salt with 2tsp of sea salt. Leave for 30 minutes.
2. Grill the asparagus until charred but with some bite and the courgette until floppy.
3. Cut the asparagus in half lengthways and then into 3-5cm pieces.
4. Mix the walnut halves with maple syrup, chilli flakes, ½ tsp sea salt, and ½ tsp black pepper. Heat in a non-stick pan until the maple syrup is reduced and nuts are toasted but not burnt.
5. Lay the courgettes on a serving plate, and top with asparagus, walnuts and goat’s cheese. Drizzle with oil and lemon juice. Finish with lemon zest and top with parsley and chives. Add red pepper flakes, extra salt if desired, and serve.
More Recipes Ideas from Flame & Dame
Method
1. Top and tail the courgettes and cut into 4mm slices with a mandolin or sharp knife. Lay on kitchen towel and salt with 2tsp of sea salt. Leave for 30 minutes.
2. Grill the asparagus until charred but with some bite and the courgette until floppy.
3. Cut the asparagus in half lengthways and then into 3-5cm pieces.
4. Mix the walnut halves with maple syrup, chilli flakes, ½ tsp sea salt, and ½ tsp black pepper. Heat in a non-stick pan until the maple syrup is reduced and nuts are toasted but not burnt.
5. Lay the courgettes on a serving plate, and top with asparagus, walnuts and goat’s cheese. Drizzle with oil and lemon juice. Finish with lemon zest and top with parsley and chives. Add red pepper flakes, extra salt if desired, and serve.
