Asparagus & grilled red onion salad with goat's cheese
There's a saying that a colourful diet keeps you young, so make your plate a vibrant splash of spring colours whenever you can
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Vegetarian
- Heat the grill. Chop 1 of the onion slices very finely, then put the rest on a non-stick baking sheet, broken up into rings.
- In a small bowl, mix the olives, the chopped onion, red wine vinegar, 1 tbsp olive oil and some seasoning to make a dressing. Blanch the asparagus for 1 minute, drain, and rinse in cold water. arrange the asparagus and orange segments on 2 plates.
- Grill the onions for 2-3 minutes until softened and frazzled at the edges. Put the goat's cheese on the same tray, then put back under the grill for a minute until golden.
- Spoon the cheese and onions onto the salad, pour the dressing over and sprinkle with the parsley.
Per serving
242 kcalories, protein 11.4g, carbohydrate 11.6g, fat 17 g, saturated fat 5.7g, fibre 4.9g, salt 0.73 g
Recipe from olive magazine, May 2010.
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http://www.bbcgoodfood.com/recipes/468641/
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Ingredients
- 1 small red onion , cut into thick slices
- 10 black olives , roughly chopped
- 1 tbsp red wine vinegar
- extra-virgin olive oil
- 1 bunch asparagus , trimmed
- 1 large orange , zested and segmented
- 2 thin slices goat's cheese , about 50g
- 1 tbsp chopped flatleaf parsley
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31
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Vegetarian
Ingredients
- 1 small red onion , cut into thick slices
- 10 black olives , roughly chopped
- 1 tbsp red wine vinegar
- extra-virgin olive oil
- 1 bunch asparagus , trimmed
- 1 large orange , zested and segmented
- 2 thin slices goat's cheese , about 50g
- 1 tbsp chopped flatleaf parsley
Per serving
242 kcalories, protein 11.4g, carbohydrate 11.6g, fat 17 g, saturated fat 5.7g, fibre 4.9g, salt 0.73 g
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