Chargrilled asparagus & fennel salad
Prepare everything in advance, get your griddle good and hot and this early summer salad won't take long at all
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 minutes
- Toss the asparagus and fennel in 2 tbsp of olive oil and season. Heat a ridged griddle pan and cook the vegetables on both sides until tender.
- Whisk together 3 tbsp olive oil, the sherry vinegar and mustard.
- Divide the asparagus and fennel between plates with the quails eggs, almonds, rocket and caper berries. drape over the Parma ham, scatter with chopped parsley and drizzle over dressing. Serve with the toasted ciabatta.
Per serving
192 kcalories, protein 7.7g, carbohydrate 3.4g, fat 16.4 g, saturated fat 1.5g, fibre 3.5g, salt 0.18 g
Recipe from olive magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10944/
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Ingredients
- 2 bunches asparagus , trimmed
- 3 small heads fennel , trimmed and thinly sliced through the root
- olive oil
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 12 quail's eggs , soft boiled, peeled and halved
- 100g marcona or regular almonds , roughly chopped
- 2 handfuls wild rocket
- 8 caper berries
- 8 slices Parma ham or Serrano ham (optional)
- a handful flat-leaf parsley , chopped
- 1 ciabatta , sliced and toasted, to serve
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 2 bunches asparagus , trimmed
- 3 small heads fennel , trimmed and thinly sliced through the root
- olive oil
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 12 quail's eggs , soft boiled, peeled and halved
- 100g marcona or regular almonds , roughly chopped
- 2 handfuls wild rocket
- 8 caper berries
- 8 slices Parma ham or Serrano ham (optional)
- a handful flat-leaf parsley , chopped
- 1 ciabatta , sliced and toasted, to serve
Per serving
192 kcalories, protein 7.7g, carbohydrate 3.4g, fat 16.4 g, saturated fat 1.5g, fibre 3.5g, salt 0.18 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
