End of summer salad
Salad
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End of summer salad
Ingredients:
Can be substituted into any recipe calling for green basil microgreens for a burst of colour
Method:
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In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, pomegranate and a pinch of salt. Place in refrigerator until ready to serve.
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Trim ends off of asparagus (approx 3-5cm off to get to the softest part). Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper. Cut into 1cm pieces.
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Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl. Add salad dressing, toss well and serve immediately!
