Grilled beetroot pepper and asparagus salad
Thisgrilled beetroot, pepper and asparagussalad is best made from precooked vegetables, which you can do n the oven or on the barbecue. Then the salad only takes a few minutes to put together – perfect for a quick and easy vegan lunch. For a vegetarian version add some crumbled feta.
Ingredients
Method
- Grill or barbecue the pepper, beetroot and garlic, then let them cool. This can be done well ahead. Chill them until needed.
- When you’re ready to serve the salad, remove the skins of the pepper and beetroot. Cut the beets into wedges, the pepper into thin slices.
- Scatter the rocket leaves onto two plates.
- Arrange the beet and pepper pieces on top.
- Meanwhile, heat a griddle pan. Spray the asparagus with oil, then grill them until lightly charred.
- Pop the flesh of 4 grilled garlic cloves out of their skin into a small bowl. Add the oil and balsamic vinegar, season with salt. Add some honey or agave syrup to your liking. Whisk for a few seconds.
- Arrange the asparagus on top of the salad, then pour over the dressing and serve immediately.