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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 baby beetroots
  • 1 red or yellow bell pepper
  • 1/2 garlic bulb
  • 1 bunch of asparagus woody ends removed
  • 1 handful nuts pine or walnuts
  • 2 large handfuls of wild rocket leaves
  • For the dressing:
  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 1 tsp honey or agave syrup

Method
 

  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.