IN SEASON
BARBECUED ASPARAGUS, ROCKET, GOAT’S CHEESE AND PINE NUT SALAD
Perfect for the BBQ. Serves 4
❤ 2 bundles of British asparagus ❤ 2 tbsp olive or rapeseed oil ❤ 100g rocket, washed ❤ 150g goat’s cheese ❤ 75g pine nuts, toasted ❤ For the dressing: ❤ 3 tbsp olive or rapeseed oil ❤ Juice of 1 lemon ❤ 2 tsp grainy mustard ❤ 1tbsp runny honey
1 Trim the asparagus as necessary. Place on a baking sheet or in a bowl and toss with the 2 oil, making sure all the asparagus is coated. Season with sea salt and black pep- per. Put the asparagus on the grill rack of the barbecue and cook for approximately 2
minutes each side, until it is lightly charred. Remove from the barbecue and set aside.
2 Make the dressing: mix together all of the ingredients and whisk well. Season to taste.
3 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 the dressing.
4 Serve immediately with warm, crusty bread!
www.british-asparagus.co.uk
TIGER PRAWNS, GARLIC, LIME, OLIVE OIL, MANGE TOUT
Dainty bites to enjoy on a summer’s day.
Makes 20 canapes
❤ 20 large cooked tiger prawns ❤ 2 cloves garlic chopped fi nely ❤ 2 limes grated zest / juice ❤ Glug good olive oil ❤ 20 blanched & refreshed mange tout ❤ 20 cocktail sticks
20 | THE WEST COUNTRY FOODLOVER
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