Pomegranate, Fennel and Asparagus Salad with a Caper Dressing

Serves: 4
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.
You're on HELLO!'s global site. Click to return to HELLO! India Go back