Recipes: Chargrilled asparagus & fennel salad

Prepare everything in advance, get your griddle good and hot and this early summer salad won't take long at all

Ingredients

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

  

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

  Per serving

  192 kcalories, protein 7,7g, carbohydrate 3,4g, fat 16,4 g, saturated fat 1,5g, fibre 3,5g, salt 0,18 g