This flavoursome salad is enhanced by the charring process and perfect for alfresco dining.
Serves 4
- 350g green asparagus, trimmed
- 1 tbsp salt
- 4 eggs
- 1 tbsp sunflower oil
- 75g rocket
- 75g lamb’s lettuce, leaves separated
- 75g pecorino cheese, shaved
- 40g shelled pistachios, toasted and coarsely chopped
For the dressing
- Small handful thyme, leaves picked
- 75g plain yoghurt
- 1.5 tbsp lemon juice
- 3 tbsp sunflower oil
- To make the dressing, put all the dressing ingredients into a blender and whizz for 2 minutes or until you have a smooth, homogeneous dressing. Season with salt and freshly ground black pepper.
- Thinly slice the asparagus lengthways on a mandoline slicer. Cook the asparagus with the salt in plenty of boiling water for 4–5 minutes, or until tender. Drain, rinse under cold running water and drain again.
- Put the eggs in a saucepan of boiling salted water and cook for 6 minutes. The yolk should still be a little runny. Rinse the eggs under cold running water then peel and halve them.
- Preheat a chargrill pan. Brush the asparagus with the oil and put the spears into the pan. Cook until nicely charred all over.
- Toss the rocket and lamb’s lettuce in a little of the dressing. Divide between four plates. Add the asparagus and halved eggs. Scatter over the pecorino cheese and pistachios. Serve the remaining dressing on the side.
Salads All Year Round by Makkie Mulder, published by Murdoch Books