Grilled Asparagus, Goat’s Cheese & Pine Nut Salad

Ingredients

2 bundles asparagus
2 tbsp olive or rapeseed oil, plus extra, to serve
100g rocket
150g goat’s cheese
75g pine nuts, toasted
juice of 1 lemon
2 tsp grainy mustard
1 tbsp runny honey

This fresh and vibrant green salad is the perfect side dish to accompany the bright and zesty flavours found in a chilled glass of Villa Maria Sauvignon Blanc. With simple ingredients, it’s an easy crowd pleaser that pairs well with roasted or grilled meats and fish. Serves 4.

Trim the asparagus as necessary. Place on a baking sheet or in a bowl and toss with the 2 tbsp oil, making sure all the asparagus is coated. Season with sea salt and black pepper. Put the asparagus on the grill rack of the barbecue and cook for approximately two minutes each side, until lightly charred. Remove from the barbecue and set aside.
For the dressing, mix all of the ingredients and whisk well. Season to taste. Divide the rocket between four plates. Top with the barbecued asparagus, crumble over the goat’s cheese, sprinkle with the toasted pine nuts and drizzle over the dressing.