Chargrilled vegetable salad with buttermilk dressing
|1 to brush||Olive oil|
|1 to taste||Sea salt and cracked black pepper|
|60 g||Baby spinach|
|1 to taste||Shaved parmesan|
- To make the buttermilk dressing, place the buttermilk, garlic, vinegar, salt and pepper in a bowl and mix well to combine. Set aside.
- Brush the asparagus, zucchini and lemon with olive oil and sprinkle with salt and pepper.
- Heat a chargrill pan or barbecue over high heat and chargrill or barbecue 2-3 minutes or until tender.
- Place the asparagus, zucchini and lemon in a bowl with chickpeas, baby spinach and cheese and toss to combine. Spoon over buttermilk dressing to serve.