Enjoy a vibrant Spring Asparagus, Zucchini, Goat’s Cheese, and Chilli Salad. Grilled veggies topped with goat’s cheese, mint, pine nuts, and a zesty lemon-honey dressing.

Ingredients

2 courgette/zucchini sliced
10 asparagus spears
Goat’s cheese for crumbling
2 red chilli
6 mint leaves, thinly chopped
2 tbsp of pine nuts
Sea salt
Black pepper
Olive oil

For the dressing
100ml/7 tbsp lemon juice
100ml/7 tbsp honey
100ml/7 tbsp olive oil
1 tbsp soy sauce

Method

1. Heat your BBQ/grill.

2. Brush the courgette/zucchini and asparagus with a little olive oil.

3. Season the salt and pepper.

4. Grill the courgette/zucchini and asparagus over direct heat, getting   some nice char colour. Move to indirect heat until cooked.

5. Place the chilli over the coals and burn the skin all around.

6. Allow the chilli to cool and remove the skin and seeds.

7. Toast the pine nuts in a skillet/pan on the grill until golden brown. Season with salt.

8. Arrange your courgette/zucchini and asparagus on a board or plate and crumble goat’s cheese on top.

9. Sprinkle over the chilli, pine nuts and mint leaves.

10. Drizzle the dressing over the top and add a sprinkle of sea salt.

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