Instructions

1. Mix the garlic with the oil and vinegar.
2. Cut the beetroot into wedges and pour over them half of the dressing.
3. Snap off the woody ends of the asparagus, then cut in half and put them in a saucepan. Add just enough cold water to cover them, then bring to the boil. Cook for 1 minute, then rinse with cold water.
4. Cut the goats cheese into 4 equal parts, brush the exposed sides with oil then griddle for 3-4 minutes until lightly charred.
5. Put one handful of salad leaves on each plate, divide the asparagus & beetroot between them, then put one piece of goat's cheese on top.
6. Drizzle the dressing over the salad.