September 27, 2012 - 11:52 BST hellomagazine.com Lunch Serves: 4 Preparation & cooking time time: 15 minutes Ingredients: 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 choppedMethod: 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.
