Instructions

1. Grill or barbecue the pepper, beetroot and garlic, then let them cool. This can be done well ahead. Chill them until needed.
2. 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.
3. Scatter the rocket leaves onto two plates.
4. Arrange the beet and pepper pieces on top.
5. Meanwhile, heat a griddle pan. Spray the asparagus with oil, then grill them until lightly charred.
6. 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.
7. Arrange the asparagus on top of the salad, then pour over the dressing and serve immediately.