Griddled Asparagus and Goat's Cheese Salad
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Ingredients
- 300 g asparagus spears, trimmed and cut into thirds
- 100 g soft goat's cheese
- 80 g mixed salad leaves
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 20 g walnuts
Nutrition (per serving)
- Calories
- 218 kcal
- Protein
- 7.9 g
- Carbohydrate
- 3.1 g
- of which sugars
- 2.6 g
- Fat
- 19 g
- of which saturates
- 5.5 g
- Fibre
- 2.3 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the asparagus with a little of the olive oil and griddle for 4-5 minutes, turning occasionally, until tender and lightly charred.
- 2
Whisk the remaining olive oil with the balsamic vinegar to make a dressing.
- 3
Toast the walnuts in a dry pan for 2 minutes, then roughly chop.
- 4
Toss the salad leaves with the dressing and arrange on plates with the asparagus.
- 5
Crumble over the goat's cheese and scatter with the toasted walnuts.
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