Grilled Asparagus, Fennel and Zucchini Salad

347

Ingredients:

• Zucchinis – 2
• Asparagus Spears – 20, thin, ends chopped off and cut in half lengthwise
• Fennel Bulbs or Red Onions – 2, small, cut into wedges
• Salt Flakes
• Mixed Salad Leaves – 100 gms, small

For the Dressing:

• Extra Virgin Olive Oil – 1/3 cup
• Balsamic Vinegar – 3 tsp
• Garlic – 1 clove, crushed with 1/3 tsp salt
• Black Pepper – ground
• Red Chilli – 1/3 tsp, finely chopped

Method:

1. Shave the long zucchinis into long strips.
2. Brush all the vegetables with olive oil and cook on a hot pan until scored with black sear marks and tender.
3. Sprinkle with salt flakes.
4. To make the dressing, whisk all the dressing ingredients together.
5. Toss the salad leaves with some of the dressing.
6. Spread on a platter and add the vegetables.
7. Drizzle the remaining dressing.
8. Serve.