How to make a charred spring veg salad with a herby vinaigrette.
Bunch of asparagus
6 Baby leeks
1 Chicory heart
1 large courgette
30 grams blanched hazelnuts, roughly chopped
8 slices of pancetta
30 grams feta
For the dressing
1 part sherry vinegar
3 parts olive oil
Small bunch of chives
Small bunch of parsley
1 tablespoon Dijon mustard
Heat up your griddle pan for a few minutes whilst you prep your vegetables.
Slice the leeks lengthways, trim the asparagus, slice the courgettes into 1/2 inch slices.
Add your nuts to the griddle and toast for a minute or two before adding your pancetta. Cook on both sides for a minute or two and then remove to a plate and set aside. Once all the veg are ready, toss in a little lemon and oil and place snuggly on the hot griddle, you may need to do this in batches. Whilst they charr, make up the dressing. Finely chop up the herbs and add to a suitable size jar or pot. Add the mustard, salt and pepper and then the quantities of oil to vinegar. Shake well.
Toss the salad with the dressing, scatter over the nuts, add the pancetta and tear over the feta.