Chargrilled vegetable salad with buttermilk dressing

Ingredients

1 bunch	Asparagus (Main)
1	Zucchini, sliced
1	Lemon, halved
1 to brush	Olive oil
1 to taste	Sea salt and cracked black pepper
1 can	Chickpeas
60 g	Baby spinach
1 to taste	Shaved parmesan

Buttermilk dressing

¼ cup	Buttermilk
1 clove	Garlic, crushed
1 Tbsp	White wine vinegar
1 to taste	Sea salt and cracked black pepper

Directions

1. To make the buttermilk dressing, place the buttermilk, garlic, vinegar, salt and pepper in a bowl and mix well to combine. Set aside.
2. Brush the asparagus, zucchini and lemon with olive oil and sprinkle with salt and pepper.
3. Heat a chargrill pan or barbecue over high heat and chargrill or barbecue 2-3 minutes or until tender.
4. Place the asparagus, zucchini and lemon in a bowl with chickpeas, baby spinach and cheese and toss to combine. Spoon over buttermilk dressing to serve.

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