29th May 2020

Featured / Food / Xanthe Gladstone

A Grilled Spring Vegetable Salad by Xanthe Gladstone

15 8

A Grilled Spring Vegetable Salad by Xanthe Gladstone

Serves: 2

Cooks in: 40mins

Difficulty: Easy


For the grilled vegetables
1 big bunch of asparagus
1 big bunch of radishes with their leaves
3 tablespoons of olive oil

For the dressing
Radish top leaves from your radishes
35g of hazelnuts
20 mint leaves
2 tablespoons of olive oil
Juice of 1 lemon
1 tablespoon of tahini
2 teaspooons of soy sauce/tamari
3 tablespoons of water
A pinch of salt & pepper

65g of hazelnuts
Salt & pepper
Edible flowers of your choice!

1. Make a small fire to cook this on, light your barbeque, or you don’t need to if you’re cooking on your stove.

2. Get all your pots and pans ready. You’ll need a griddle or a frying pan for your vegetables, a magimix for the dressing, and plates to serve it on.

3. Make your dressing first. Toast your hazelnuts either on your fire for 10 minutes or on 180 degrees celsius (toast all the hazelnuts as they’ll need to be toasted for the topping too.) When they’re ready and cooled, take the skin off. Tear up half the leaves of your radishes, pick your mint leaves off the stalks, and put into the magimix along with all the other ingredients for the dressing. Wix it up until it’s a smooth consistency. If you don’t have access to a kitchen near your fire, you could do this by hand by chopping everything as finely as you can, mixing it all up with a fork or spoon.

4. Next, prepare your vegetables. Cut your asparagus and radishes length way down in half. Keep half the leaves on your radishes that haven’t been used for the dressing.

5. Either using a pastry brush or just your hands, cover the vegetables in olive oil and season them lightly.

6. Put the vegetables onto the griddle on the fire, or in your frying pan, making sure the griddle is properly hot before you put them on.

7. Cook the vegetables for approximately 3 minutes on each side, until they are slightly scorched from the fire and feel properly cooked through.

8. While they’re cooking, you can skin and crush up your spare hazelnuts.

9. Assemble the cooked vegetables on your plate, drizzling a generous amount of dressing on top followed the hazelnuts and any extra herbs you have leftover.

10. Enjoy!

Clap for appreciation

Share   |  
Twitter   Facebook   Copy link
Xanthe Gladstone

Xanthe Gladstone is Director of Food and Food Sustainability at The Good Life Experience, Glen Dye Cabins and Cottages and custodian of The Walled Garden at Hawarden. Xanthe is our resident organic vegetable grower. She ensures the high standard of all food matters, in terms of organic, local and seasonal across the Good Life Society and works constantly to improve our food sustainability, combatting food waste and increasing transparency.

ProfileSee All

Connect with us

Our Network