45 Minutes | Serves 5 People We love grilled asparagus, especially paired with candied walnuts and pear. Perfect serves with grilled lamb chops or lamb kofta - or even served on its own.
Salad Ingredients:
2 x Ripe pears, cut into thin strips
1 bunch of baby asparagus, cut in half
½ cup walnuts, roughly chopped
Drizzle of honey
Pinch of salt
3 large handfuls of red oakleaf lettuce, washed & roughly torn
Dressing Ingredients:
1 tablespoon apple cider vinegar
1 tablespoon pomegranate molasses
4 tablespoons olive oil
Pinch of salt
Garnish:
Handful of edible flowers
Handful of micro herbs
Chives - finely chopped
1 x Pomegranate, opened and deseeded
Method:
Line a baking tray with a sheet of baking paper, add your walnuts to the pan and drizzle with honey and sprinkle with salt.
Pop in the oven on 150 degrees until roasted and golden brown. Watch these closely as they can turn and burn quite quickly.
Heat up a griddle pan or saucepan over medium heat. Ensure the pan is hot, and add olive oil and asparagus to the pan. Rotate and flip as needed until cooked through.
For the dressing, pour all ingredients into a jar and shake to combine until emulsified and combined.
Now is time to assemble the salad, Start with your base of lettuce, then add the pears, asparagus, top with your garnish ingredients and drizzle with your dressing. Season as required.
