Grilled baby gem, asparagus, and petits pois salad

Grilled baby gem, asparagus, and petits pois salad

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

This light salad is as delicious as it is simple. Baby gem lettuce takes on a sweeter, charred flavour once grilled – which is beautiful with the warm, crisp texture. In spring, I like to enjoy this salad with Jersey Royal potatoes, known for their waxy texture and naturally salty flavour.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
8 spears asparagus
2 baby gem lettuces
4 tablespoons petits pois (defrosted if frozen)

For the dressing

Quantity Ingredient
2 unwaxed lemons
small handful fresh mint leaves
1 teaspoon dijon mustard
200ml good-quality extra virgin olive oil
pinch sea salt
pinch black pepper

Method

  1. Heat the olive oil in a griddle pan over a medium-high heat.
  2. Trim the tough stalks from the asparagus and place the tender spears onto the griddle pan, cooking for 4 minutes on each side.
  3. In the meantime, prepare the dressing by cutting the lemons in half and squeezing the juice through a sieve into a jar. Finely chop the mint and place into the jar along with the mustard. Pour in the extra virgin olive oil, then place a lid on the jar. Shake until combined, then season.
  4. When the asparagus has softened, remove it. Chop each baby gem lettuce in half, removing any tough stalks. Place flat-side down onto the hot griddle pan and add the petits pois, heating for 1 minute until the lettuce appears warm and slightly charred.
  5. Serve the grilled baby gem lettuce with the petits pois, asparagus, and a generous drizzle of the dressing.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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