Asparagus, Macadamia and Goat’s Cheese Salad

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Asparagus, Macadamia and Goat’s Cheese Salad

Asparagus, Macadamia and Goat’s Cheese Salad

Ingredients
Method

Ingredients

Method

4 bunches of asparagus, woody ends removed
2 tbsp white wine vinegar
4 tbsp walnut oil
2 handfuls of peppery salad leaves
300g yellow cherry tomatoes, halved
100g toasted macadamia, chopped
100g crumbled goat’s cheese
Small bunch of chives, snipped

Blanch the asparagus in boiling salted water for 2 mins, not a second more. Drain and plunge into iced water to stop them cooking, then drain again and set aside.
In a small bowl, mix the vinegar and walnut oil to combine. Layer the asparagus, salad leaves, tomatoes and macadamias on a platter, then pour over the dressing and scatter with snipped chives and plenty of goat’s cheese. Add a good grind of black pepper, and serve immediately.

15 mins

4 serving

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