Chargrilled asparagus and fennel salad
serves 8
Easy
Total time:
This delicious summer salad with grilled asparagus, fresh fennel, Parma ham and a crunch of almonds can be prepped in advance, then once the griddle is hot it won't take long at all - perfect for entertaining.
Skip to ingredients
- 2 bunches asparagustrimmed
- 3 small heads fenneltrimmed and thinly sliced through the root
- olive oil
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 12 quails eggspeeled and halved
- 100g marcona or regular almondsroughly chopped
- 2 handfuls wild rocket
- 8 caper berries
- 8 slices (optional) Parma ham or Serrano ham
- a handful flat leaf parsleychopped
- 1 sliced and toasted ciabattato serve
Nutrition: per serving
- kcal192
- fat16.4g
- saturates0g
- carbs3.4g
- sugars0g
- fibre3.5g
- protein7.7g
- salt0.18g
Method
step 1
Toss the asparagus and fennel in 2 tbsp of olive oil and season. Heat a ridged griddle pan and cook the vegetables on both sides until tender.
step 2
Whisk together 3 tbsp olive oil, the sherry vinegar and mustard.
step 3
Divide the asparagus and fennel between plates with the quails eggs, almonds, rocket and caper berries. Drape over the parma ham, scatter with chopped parsley and drizzle over dressing. Serve with the toasted ciabatta.