Rocket, Avocado, Grilled Asparagus Superfood Salad
Ingredients
Asparagus 8spears or 140g,
Olive Oil 2tablespoons or 30ml,
Ground Black Pepper, 1 generous pinch,
Avocado 2 medium (ripe),
Parmesan or Parmigiano Reggiano, Cheese 75g,
Rocket 2 large handfuls or 100g,
Dressing
Garlic 2 cloves (skinon),
Lemon ½,
Olive Oil 3 tablespoons or 45ml,
Honey 1 teaspoon or 5ml,
Prepare the Dressing:
Preheat the oven to 180°C/gas mark 4. Place the cloves of garlic on to a baking tray with the skin on and cook for 5minutes.
Create the Dressing:
Remove the garlic from the oven, carefully peel (it’s hot!)and remove any hard ends. Add to the small mixing container of a hand blender (making sure the blade is already in).Squeeze the lemon juice directly into the container, then add the oil and honey. Blitz for 20 seconds.
Remove the garlic from the oven, carefully peel (it’s hot!) and remove any hard ends. Add to the small mixing container of a hand blender (making sure the blade is already in). Squeeze the lemon juice directly into the container, then add the oil and honey. Blitz for 20 seconds.
Create the Salad
Remove any hard ends from the asparagus, cut in half and place on a plate. Pour over half the olive oil, sprinkle with the black pepper, turning each piece so it is coated in the olive oil. Cut the avocado in half; remove the stones, scoop out the flesh and cut into generous slices. Shave the cheese with a vegetable peeler into very thin slices. Put the rocket in to a bowl, drizzle over the remaining olive oil and lightly toss. Heat a griddle pan on a hot ring, add the asparagus and allow to cook for 2-3 minutes before turning and cooking for a 2-3minutes. Serve Place the rocket on to the middle of a plate, add the avocado, asparagus and cheese and drizzle over the dressing.
