Every family should have a dish like this – that makes the most of scrummy, super fresh and seasonal veggies - in their recipe repertoire. Our Crunchy Asparagus Salad with Mozzarella makes for a fresh and tasty lunch or supper dish. It also makes a stunning and substantial side-dish that's just perfect for BBQs.
Ingredients
500 g green asparagus
60 g sundried tomatoes (without oil)
30 g pine nuts
1 bunch of basil
300 g baby spinach
150 g California prunes
4 tbsp. lemon juice
8 tbsp. olive oil
1 tbsp. vinegar
Salt & pepper
Fennel seeds, toasted and chopped
300 g mini buffalo mozzarella
Pine nuts for garnishing
Instructions
- Peel lower third of asparagus and remove ends. Then cut diagonally into 4 cm long pieces. Cube dried tomatoes. Coarsely chop pine nuts. Cut basil into strips and slice prunes. Clean and wash spinach.
- Blanch asparagus for about 4 minutes in salted water. Stir lemon juice and oil with vinegar, salt, pepper and fennel until smooth. Add asparagus, dried tomatoes and prunes and allow to soak through.
- Cut mozzarella into halves. Add spinach and basil to the asparagus and serve with mozzarella. Sprinkle with pine nuts.
