Barbecued Asparagus, Rocket, Goats Cheese and Pine Nut Salad

Serves: 4

Ingredients:

2 bunches of Australian asparagus

2 tbsp olive oil

Sea salt

Black pepper

100g rocket, washed

150g goat’s cheese

For the dressing:

3 tbsp olive oil

Juice of 1 lemon

2 tsp grainy mustard

1tbsp runny honey

Method:

• Wash asparagus and remove woody ends. Place on a baking sheet or in a bowl and toss with the oil, making sure all the asparagus is coated. Season with the sea salt and black pepper.

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• Put the asparagus on the grill rack of the barbecue and cook for approximately two minutes each side, until it is lightly charred. Remove from the barbecue and set aside.

• To make the dressing, mix together all of the dressing ingredients and whisk well. Season to taste.

• Divide the rocket between 4 plates. Top with the barbecued asparagus, crumble over the goat’s cheese. Sprinkle with the toasted pine nuts and drizzle over with the dressing.

• Serve immediately with warm, crusty bread.

Recipe source Australian Asparagus Council