What you need
- 480g asparagus (80gpp)
- 3 small to medium courgettes
- 300g datterini or Isle of Wight cherry tomatoes on the vine
- Small handful of rocket or seasonal leaves (approx. 60g)
- 250g burrata or good quality mozzarella di buffalo
- 1xsmall bunch of fresh basil leaves to make basil oil or to decorate the salad
- 125ml olive oil + a little more for grilling
- Malden or Pink Himalayan salt
- Trim the asparagus of its woody stems. Keep the stems as they can be used in soup or for vegetable stock.
- Wash, top and tail the courgettes. Using a sharp kitchen knife or mandolin if you are a confident cook, slice ‘ribbons’ lengthways, from each side of the courgette. You will have a little wastage so keep this back and add to the trimmed asparagus stems and save for a soup. Or if you prefer, you can slice the courgettes into rounds.
- Halve the tomatoes through the middle. Drain the burrata or mozzarella and set to one side.
- For the basil oil, blanch the basil in boiling water for 30seconds; drain and refresh in cold water. Pat dry. Add to the olive oil and blitz with a hand blender. Strain the oil through a small sieve into a jug or jar. The oil will keep in the fridge for about 10 days.
- Next lightly oil the asparagus and courgette ribbons (or rounds), and pop on to the pre-heated BBQ or into a very hot pre-heated griddle pan. The vegetables will only take a couple of minutes on each side to cook. The asparagus need to have some colour, yet don’t over cook. The same goes for the courgettes. They will cook really quickly depending on how thin they have been cut. Remove from the grill and cool in a single layer.
To assemble the salad
Gather all of the ingredients and have a serving platter in front of you. Start to layer the ingredients seasoning with a little salt and adding a drizzle of basil oil or olive oil as you go until you have used all the ingredients. If you haven’t made the basil oil, you can decorate the salad with a few basil leaves to finish.
© Marcia Barrington May 2018