Recipe: Spring asparagus and rocket salad with goat's cheese and pomegranate

By Eleanor Ozich

Each Thursday Eleanor Ozich of Petite Kitchen will share her thoughts on healthy eating, with recipes and more.

Spring asparagus and rocket salad with goat's cheese and pomegranate. Photo / Eleanor Ozich
Spring asparagus and rocket salad with goat's cheese and pomegranate. Photo / Eleanor Ozich

Today I share with you a beautiful and vibrant spring asparagus salad with fresh rocket, goat's cheese and pomegranate seeds.

By grilling the asparagus at a high heat, it gives a lovely chargrilled flavour that soaks up the tangy lemon juice and extra virgin olive oil dressing.

The peppery rocket gives a lovely crunch to each mouthful with the added burst of sweet juice from the stunning pomegranate seeds. I have added creamy goat's cheese but feta would work wonderfully also.


SPRING ASPARAGUS AND ROCKET SALAD WITH GOAT'S CHEESE AND POMEGRANATE

Serves 2 as a light meal or 4 as a side dish.

Ingredients
• 2 Tbsp ghee, butter or olive oil
• 2 bunches of asparagus
• 3 large handfuls of fresh rocket
• Half a block of goat's cheese (about 125g), broken into pieces
• Seeds of one pomegranate
• A good drizzle of extra virgin olive oil
• Juice of half a lemon
• Sea salt and pepper


1. Trim the rough, woody ends of the asparagus, and then slice the spears at an angle.

2. Heat the ghee, butter or olive oil in a large skillet over high heat.

3. Add the asparagus, and grill for 2-3 minutes, while tossing, until slightly charred.

4. Leave to cool slightly, and then add to a large salad bowl along with the rocket and goat's cheese.

5. Add a good drizzle of extra virgin olive oil, the lemon juice, and a generous pinch of sea salt and pepper, toss until coated in the dressing.

6. To serve, sprinkle with the pomegranate seeds.


- VIVA

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