Charred Asparagus & Grapefruit Salad with Ponzu dressing.

Charring vegetables imparts such a flavour that’s it’s hard to know when to stop. Come summer, I find myself throwing everything on the BBQ as I crave that crispy, Smokey edge to my tender vegetables. And let’s not stop at vegetables, the natural sugars in fruits caramelised to intensify their flavours making them little bombs in your dishes. This makes the most of bitter, sweet, verdant, and salty for the ultimate summer salad.

asian salad, grapefruit salad, kombu, healthy salad, summer salad, grilled vegetables, asparagus

Yield: 4

Author: Suze Morrison

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Charred Asparagus & Grapefruit Salad with Ponzu dressing.

Prep time: 28 MinCook time: 5 MinInactive time: 12 HourTotal time: 12 H & 33 M

This makes the most of bitter, sweet, verdant, and salty for the ultimate summer salad.

Ingredients

For the Salad

• 300g Asparagus
• 200g Fresh Sugar Snap Peas
• 2tbsp Olive Oil, plus extra to drizzle
• 2 Pink Grapefruit, peeled and segmented (membrane removed)
• 1 Cucumber finely sliced.
• Handful fresh soft herbs
• 1 tbsp Roasted Sesame Seeds
• 1tbsp Black Sesame Seeds

Dressing

• 100ml Soy Sauce
• 100ml Pink Grapefruit Juice
• 10ml Lime Juice
• 2tbsp Mirin
• 2 Dried Shitake Mushrooms
• 10g Dried Kombu

Instructions

1. Begin the day before with the dressing. To a sterile kilner jar, add all the ingredients.
2. Transfer to the fridge and allow to steep for 12 hours or overnight.
3. The next day, strain out the shitake and kombu and set the dressing aside.
4. Heat your BBQ to medium and rub the olive oil over the asparagus and snap peas. Add to a grill basket and cook 4-5 minutes, or until charred and tender.
5. Mix the cooked vegetables with the grapefruit and cucumber and mix in the dressing and a splash more olive oil.
6. Gently toss through the fresh herbs and both sesame seeds before serving warm to allow the flavours of the dressing to shine.

https://gourmetglow.co.uk/recipes/tuscan-garden-party-rjczw-27697