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SERVES 4-6
INGREDIENTS
- 2 bunches asparagus
- 1 pkt zucchini
- 2 lemons
- Olive oil
- Salt & black pepper
- 1 pkt baby spinach leaves
- 1 tin chickpeas, drained
- ½ cup shaved parmesan
- ½ cup buttermilk
- 1 garlic clove, crushed
- 3 tbs white balsamic vinegar
- 1 tsp sugar
Method
- Brush asparagus, sliced zucchini and halved lemons with olive oil
and sprinkle with salt and pepper, then char-grill.
- Toss the asparagus and zucchini with the chickpeas, baby spinach
and parmesan.
- Combine buttermilk, garlic, white balsamic vinegar, sugar and seasoning
– whisk to combine and spoon over salad and serve with charred
lemon halves.
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