Charred As­para­gus and Moz­zarella Salad with Mint and Wal­nut Salsa


As­para­gus is in sea­son for a short time so make the most of it with this sim­ple but su­per-tasty salad. 2-3 bunches as­para­gus olive oil sea salt and ground pep­per


Mint and Wal­nut Salsa, see recipe be­low

200 grams crème fraîche

250 grams boc­concini in whey, well drained

finely grated zest 1 large lemon

Heat a lit­tle oil in a large sauté pan and when very hot, cook the as­para­gus in batches un­til lightly charred and crisp/ten­der, about 1-2 min­utes de­pend­ing on their thick­ness.

Place on kitchen tow­els and sea­son with salt and pep­per.

TO AS­SEM­BLE: Give the crème fraîche a good stir then spread over the base of a serv­ing plate. Sea­son with salt and pep­per. Break the boc­concini in half and scat­ter over the top.

Add half the as­para­gus and spoon over ½ the salsa. Re­peat to make an­other layer, adding the re­main­ing boc­concini. Sprin­kle over the lemon zest and a grind of pep­per. SERVES 6

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