Asparagus, Macadamia and Goat’s Cheese Salad
- 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