WARM ASPARAGUS, SHALLOT, WILD GARLIC & PICKLED RADISH SALAD WITH A WHOLEGRAIN MUSTARD DRESSING

A delicious, fresh, and seasonal recipe – the perfect dish to accompany a BBQ. Springtime on a plate!

                                                                                              Ingredients

Serves 2-4

6 radishes

1 lemon (zested and halved)

1 tablespoon honey

1 tablespoon wholegrain mustard

1 tablespoon extra-virgin olive oil

1 garlic clove minced

30 g panko breadcrumbs (or any stale breadcrumbs)

4 shallots sliced

12 pieces asparagus

Bunch of wild garlic

Method

Wash the radish and thinly slice with a mandolin or sharp knife. Squeeze the juice from one half of lemon, a pinch of salt and mix. Add the sliced radish and set aside to lightly pickle.

Add the minced garlic, mustard, tablespoon lemon juice, tablespoon honey, 1 tablespoon extra-virgin olive oil and salt and pepper to a bowl, mix to make a dressing and set aside.

Pour 1 tablespoon oil into a pan and bring to a medium-high heat. Add the breadcrumbs with some salt and pepper and fry for 2-3 minutes constantly stirring until golden brown. Remove and set aside.

Wipe the pan clean and heat to a medium high heat, add a tablespoon oil and add shallots. Fry until golden and remove from pan. Add asparagus and fry for about 5 minutes until tender.

Add the golden shallots and cooked asparagus into the bowl of salad dressing and mix. Add the pickled radish, and wild garlic and toss to combine.

Serve on a large warmed serving plate and sprinkle with toasted breadcrumbs.