Grilled fennel and asparagus salad

SERVES 6 // PREP TIME 20 MINS // COOK 5 MINS

“Fennel’s flavour changes dramatically as you grill it, and it gives it more depth,” says Andreas Papadakis. “The honey dressing marries all the ingredients really well and makes this salad a great side dish for a roast. You can add or substitute fresh peas instead of the broad beans.”

2 fennel bulbs, trimmed, sliced lengthways (about 4mm thick), fronds reserved 3 bunches asparagus,

ends trimmed

120 gm podded broad beans (from about 500gm unpodded)

Olive oil, for brushing HONEY-MUSTARD DRESSING 1 tbsp sherry vinegar 3 tsp Dijon mustard 2 tsp honey

150 ml olive oil

1 Blanch fennel and asparagus until not quite tender but just softened (1-2 minute). Drain well and cool.

2 Blanch broad beans until tender (1-2 minutes), then drain and refresh in iced water, drain again and peel.

3 Heat a char-grill pan or barbecue to high heat.

Brush fennel with a little oil and grill until lightly charred (30-45 seconds each side).

4 For dressing, whisk vinegar, mustard, and honey in a bowl to combine. While whisking, gradually add olive oil in a thin stream until thick and emulsified.

5 Dress fennel, asparagus and broad beans generously, season to taste and transfer to a platter. Top with fennel fronds and serve. Wine suggestion 2016 Tenuta Terre Nere “Etna Bianco”, Sicily. This wine, from the northern slopes of Mount Etna, is a blend of local varieties, the dominant grape being carricante. It’s a pure expression of terroir, with white flowers, scorched lemon, high acid and a salty-savoury palate reminiscent of a great Chablis.