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Grilled asparagus, broad bean and mozzarella salad

Grilled asparagus, broad bean and mozzarella salad

Servings: 6

Ingredients

700g asparagus
100g broad beans
150g Buffalo mozzarella
Handful of fresh mint
Griddled lemon wedges (optional)

CRANBERRY VINAIGRETTE:
30ml red wine vinegar (or lemon juice)
1 clove garlic, crushed
1 tsp Dijon mustard
1 tsp castor sugar
60ml NOMU Extra Virgin Olive Oil
50g dried cranberries (optional)

Directions

Grill the asparagus over high heat in a griddle pan until cooked but still crisp and slightly charred (at this point you can griddle a few lemon wedges if you would like to serve them with the salad).

Blanch the broad beans for 1 minute, then refresh in ice-cold water. Remove the pods.

Make the vinaigrette by combining the vinegar, garlic, mustard and sugar and whisking to combine. Slowly add the Olive Oil in a gentle, steady stream while vigorously whisking to form an emulsion. Add the dried cranberries and allow to stand for at least half an hour so that the flavours can infuse.

Assemble your salad by placing the asparagus on a beautiful platter, scatter with broad beans and roughly torn mozzarella, drizzle with vinaigrette and garnish with mint.

Ingredients

700g asparagus
100g broad beans
150g Buffalo mozzarella
Handful of fresh mint
Griddled lemon wedges (optional)

CRANBERRY VINAIGRETTE:
30ml red wine vinegar (or lemon juice)
1 clove garlic, crushed
1 tsp Dijon mustard
1 tsp castor sugar
60ml NOMU Extra Virgin Olive Oil
50g dried cranberries (optional)

Directions

Grill the asparagus over high heat in a griddle pan until cooked but still crisp and slightly charred (at this point you can griddle a few lemon wedges if you would like to serve them with the salad).

Blanch the broad beans for 1 minute, then refresh in ice-cold water. Remove the pods.

Make the vinaigrette by combining the vinegar, garlic, mustard and sugar and whisking to combine. Slowly add the Olive Oil in a gentle, steady stream while vigorously whisking to form an emulsion. Add the dried cranberries and allow to stand for at least half an hour so that the flavours can infuse.

Assemble your salad by placing the asparagus on a beautiful platter, scatter with broad beans and roughly torn mozzarella, drizzle with vinaigrette and garnish with mint.

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