This delicious salad makes the most of the fabulous but short English asparagus season, incorporating it with other fresh spring vegetables to make a wonderful dish laden with spring flavours- perfect served either warm or cold. It makes a wonderful spring lunch or serve alongside grilled chicken or rare roast beef and new potatoes as a filling midweek meal.
- 350g cherry tomatoes- halved
- 2 bunches asparagus
- 2 courgettes
- 1 bag rocket
- 2 packets mozzerella
- olive oil
- 1 garlic clove
- bunch basil leaves
- sea salt
- black pepper
- Preheat the oven to 140 degrees C. Mix the tomatoes with a healthy glug of olive oil and season with plenty of sea salt and a grind of pepper. Spread them out on a baking tray and roast in the oven for about 1 hour or until semi dried.
- Trim off the woody asparagus bases and blanch for approximately 4 minutes in salted boiling water or until just tender. Drain and refresh in cold water several times to make sure the spears are completely cold. Transfer to a mixing bowl.
- Slice the courgettes thinly on a mandolin lengthwise (if you don’t have mandolin you can use a vegetable peeler). Mix with some olive oil and salt and pepper.
- Place a griddle pan on a high heat and leave to get very hot. Griddle the courgettes and asparagus on each side until they get nice char marks. Remove and leave to cool.
- To make the basil oil blitz all the ingredients in a small blender until smooth.
- To assemble layer rocket, tomatoes, vegetables and roughly torn mozzerella on a serving platter or shallow bowl. Drizzle with as much basil oil as you like.