Chargrilled Spring Onion, Pea & Asparagus Salad with Jalapeño Vinaigrette
Tons of fresh flavours, charry edges and peppery bite. No more tossing of the green bits of your spring onions - that’s where the flavour’s at!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 10 mins
olive oil for drizzling
20 asparagus spears
6 Tbsp (90 ml) olive oil
1 garlic clove, finely chopped/microplaned
a squeeze of lime
sea salt and freshly ground pepper
a handful of thinly shaved Parmesan cheese
100 g pistachios, roughly chopped
½ C (125 ml) petit pois or fresh peas, blanched and refreshed in ice water
125 g pack of mange tout, thinly sliced
Set a griddle pan or cast iron pan over high heat for 5 minutes to preheat. Drizzle the spring onions and asparagus spears with olive oil. Grill the spring onions for around 3-4 minutes a side until charred and softened. Grill the asparagus for around 3-4 minutes a side until charred and softened. Slice each spring onion and asparagus spear into roughly 3 equal lengths and set aside.
Pour the olive oil and Tabasco into a small bowl and mix. Add the garlic, lime juice, salt and pepper and whisk to combine. Taste and adjust seasoning.
Arrange the spring onions and asparagus onto a serving platter and season with salt and pepper. Add the peas and thinly sliced mange tout. Sprinkle over the pistachios, dress with vinaigrette, top with Parmesan shavings and serve.