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Barbecued Asparagus, Rocket, Goats Cheese and Pine Nut Salad

Ingredients

2 bundles of British asparagus
2 tbsp olive or rapeseed oil
100g rocket, washed
150g goats cheese
75g pine nuts, toasted
For the dressing:
3 tbsp olive or rapeseed oil
Juice of 1 lemon
2 tsp grainy mustard
1tbsp runny honey

Method

1. Trim the asparagus as necessary. Place on a baking sheet or in a bowl and toss with the 2 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 2 minutes each side, until it is lightly charred. Remove from the barbecue and set aside.

2. Make the dressing: mix together all of the ingredients and whisk well. Season to taste.

3. Divide the rocket between 4 plates. Top with the barbecued asparagus, crumble over the goats cheese, sprinkle with the toasted pine nuts and drizzle over the dressing.

4. Serve immediately with warm, crusty bread!
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