Preparation & cooking time time: 15 minutes
2 tbsp olive oil
150g pomegrante seeds
1 large bulb fennel, sliced
200g asparagus, trimmed
4 tbsp extra virgin olive oil
1 tbsp sherry vinegar
½ red onion, finely chopped
2 tbsp baby capers
Salt and pepper
Small bunch of dill chopped
1) Preheat a large griddle pan and lightly dress all the vegetables in olive oil.
2)While you are waiting for the griddle to warm up mix together in a small bowl the olive oil and sherry vinegar, then add the onion and capers, season with salt and pepper and set aside.
3) Grill the vegetables on both sides in a single layer in the griddle pan, until the bar marks start to appear. This usually takes a couple of minutes. You may need to do this in a couple of batches if all the vegetables do not fit on the grill.
4)Once cooked, arrange on a serving dish, season with salt and pepper, drizzle over the dressing and scatter with the chopped dill and pomegrante seeds.