Recipes
Grilled Asparagus, Rocket, Goat’s Cheese, Pine Nut Salad
Published 2 February 2024
This fresh and vibrant green salad is the perfect side dish to accompany the bright and zesty flavours found in a chilled glass of our Marlborough Sauvignon Blanc. With simple ingredients, it’s an easy crowd pleaser that pairs well with roasted or grilled meats and fish.
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Ingredients
2 bundles British asparagus (if not in season use an altern
2 tbsp Olive or rapeseed oil
100g Rocket, washed
150g Vegetarian goat’s cheese
75g Pine nuts, toasted
3 tbsp Olive or rapeseed oil
Juice of 1 lemon
2 tsp Grainy mustard
1 tbsp Runny honey
Method
- Trim the asparagus as necessary. Place on a baking sheet or in a bowl and toss with the 2 tbsp oil, making sure all the asparagus is coated. Season with sea salt and black pepper.
- Put the asparagus on the grill rack of the barbecue and cook for approximately two minutes each side, until lightly charred. Remove from the barbecue and set aside.
- For the dressing, mix all of the ingredients and whisk well. Season to taste.
- Divide the rocket between four plates. Top with the barbecued asparagus, crumble over the goat’s cheese, sprinkle with the toasted pine nuts and drizzle over the dressing.
- Serve immediately
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Pair with
Private Bin Sauvignon Blanc
Admired for its fresh acidity and intense zesty flavours and aromas, our Marlborough Sauvignon Blanc is made to be savoured.