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

Ingredients:

Salad

• 2 bundles of British asparagus (if not in season use an alternative like green beans)
• 2 tbsp olive or rapeseed oil
• 100g rocket, washed
• 150g vegetarian goat’s cheese
• 75g pine nuts, toasted

Dressing

• 3 tbsp olive or rapeseed oil
• juice of 1 lemon
• 2 tsp grainy mustard
• 1 tbsp runny honey

Instructions:

1. 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.
2. 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.
3. For the dressing, mix all of the ingredients and whisk well. Season to taste.
4. 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.
5. Serve immediately