1828

Chargrilled asparagus and fennel salad

  • serves 8
  • Easy

This delicious summer salad with grilled asparagus, fresh fennel, Parma ham and a crunch of almonds can be prepped in advance, then once the griddle is hot it won't take long at all - perfect for entertaining.

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Ingredients

  • asparagus 2 bunches, trimmed
  • fennel 3 small heads, trimmed and thinly sliced through the root
  • olive oil
  • sherry vinegar 2 tbsp
  • Dijon mustard 1 tsp
  • quails eggs 12, peeled and halved
  • marcona or regular almonds 100g, roughly chopped
  • wild rocket 2 handfuls
  • caper berries 8
  • Parma ham or Serrano ham 8 slices (optional)
  • flat leaf parsley a handful, chopped
  • ciabatta 1 sliced and toasted, to serve

Method

  • Step 1

    Toss the asparagus and fennel in 2 tbsp of olive oil and season. Heat a ridged griddle pan and cook the vegetables on both sides until tender.

  • Step 2

    Whisk together 3 tbsp olive oil, the sherry vinegar and mustard.

  • Step 3

    Divide the asparagus and fennel between plates with the quails eggs, almonds, rocket and caper berries. Drape over the parma ham, scatter with chopped parsley and drizzle over dressing. Serve with the toasted ciabatta.

Nutritional Information

  • Kcals 192
  • Carbs 3.4g
  • Protein 7.7g
  • Fat 16.4g
  • Salt 0.18g
  • Fibre 3.5g
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