Grilled Pepper And Asparagus Salad Recipe

 Grilled Pepper And Asparagus Salad Recipe

 

This is such an easy and super healthy salad to prepare. It's fresh, colourful and packed with flavour.

This recipe will serve two people

Ingredients

1 yellow pepper

1 red pepper

8 Asparagus spears

100g fresh rocket

Rock salt to season

For the dressing

1 bunch of basil

80ml olive oil

Method

Turn the oven on to 180 degrees. When the oven has reached its temperature, place the red and yellow peppers onto a baking tray; rub with olive oil and rock salt. Place them into the oven. After 10 minutes, check to see how the peppers are looking, if the skin is starting to shrivel on the pepper, and the flesh of the pepper is cooked, remove the peppers from the oven. The trick here is, you want the skin to be really cooked, but you want to avoid over cooking the whole pepper.

Once you have removed the peppers from the oven, place them into a plastic bag and tie it shut, so that all the heat from the pepper stays inside the bag. Set this to one side

In the mean time, clean the asparagus spears, removing the woody ends off the bottom of each asparagus. Get a pot that is large enough, so that the whole asparagus fits into it, and fill with water. Bring the water to the boil, and blanch the asparagus.

Once the asparagus has blanch (the green colour has turn really bright, and the asparagus is soft enough to eat, but not over cooked) remove the asparagus from the boiling water and refresh them with iced cold water. Set aside to cool

Take the bag with the peppers. Remove all the outer skin from both peppers as well as all the seeds and any part that is not edible. Tear the peppers into large pieces, roughly 4 pieces per pepper. Heat a griddled pan and when it is really hot, place the pieces of pepper onto the grill. The pepper needs to be on the grill just long enough to get the colour and marks from the grill. This step is not a must; it just adds visual effect to the final dish.

Take the cooled asparagus, and at an angle, cut each one in half. Now place 8 halves of asparagus and 4 quarters of pepper into the centre of the serving plate, layering them to achieve height and assorted colours.

With a blender, blend together the fresh basil and oil, if the dressing is not a runny enough consistency, add a little more oil. Season to taste and dress the salad with it

Bon Appétit