Grilled asparagus, spring onions and fennel bulb, with chilli and lemon dressing
Combine a zesty dressing filled with chilli flavour with a platter of grilled vegetables for a light yet nourishing dish
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
8
MINUTES
Ingredients
2Â tsp finely grated lemon zest
2Â tbsp fresh lemon juice
1Â tbsp whole grain mustard
80ml extra virgin olive oil
1 small red chilli, finely diced
sea salt
freshly ground pepperÂ
2 large bunches thick asparagus, trimmed
2 bunches spring onions, halved if large
2 fennel bulbs, outer layer removed
extra virgin olive oil for grilling
Method
Whisk the lemon juice, zest, chilli, extra virgin olive oil and mustard in a small bowl until well combined.
Remove woody ends of asparagus, and any dry or scraggly bits of the spring onions, chopping them in half if they are particularly thick. Slice the fennel bulbs lengthwise, ½ inch thick.
Season the veg with salt and pepper and toss in a tray or bowl with olive oil.
The veg will need around 4 minutes each side, turning once until lightly charred.
Drizzle with the lemon and chilli dressing and serve.
