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S1 EP7 – TV EXPRESS MEAL: Asparagus and Mozarella Salad

INGREDIENTS

  • 15 fresh asparagus spears
  • 4-5 slices Lancewood mozzarella cheese
  • 6 slices Coppa
  • pesto (wellness)
  • 1 chopped chilli
  • Handful toasted pine nuts
  • drizzle olive oil
  • few leaves basil leaves
  • Lancewood Cheddar (for garnish)

METHOD

Grill asparagus in griddle pan

Season with Salt

Add slices of cheese to gently melt

Remove melted cheese from pan

Leave the asparagus to cook for a few more minutes, then remove from pan, slice in half

Dress with olive oil, lemon juice, salt and pepper

 

PESTO:

Put pesto in bowl add chilli before mixing

 

To Serve:

Tear mozzarella and scatter on plate

Add coppa and dressed asparagus

Top with toasted pine nuts

Dot spoonful’s of pesto on to plate

Garnish with grate cheddar cheese

Finish off with fresh basil leaves