Chargrilled asparagus, pistachio and ricotta salad
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Chargrilled asparagus, pistachio and ricotta salad
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
222Kcal
Fat
18gr
Saturates
4gr
Carbs
5gr
Sugars
4gr
Fibre
3gr
Protein
9gr
Salt
0.1gr
Sabrina Ghayour
Sabrina has written three bestselling books, including Persiana: Recipes From The Middle East & Beyond and Feasts. As a self-taught cook and food writer, she specialises in colourful dishes in a 'mezze' style, many of which she shares in her cookery classes and pop-up supper clubs.
See more of Sabrina Ghayour’s recipes
Sabrina Ghayour
Sabrina has written three bestselling books, including Persiana: Recipes From The Middle East & Beyond and Feasts. As a self-taught cook and food writer, she specialises in colourful dishes in a 'mezze' style, many of which she shares in her cookery classes and pop-up supper clubs.
See more of Sabrina Ghayour’s recipes
Ingredients
- 400g asparagus tips
- 2 tbsp olive oil
- 100g mixed salad leaves
- 125g ricotta
- 50g pistachio kernels, roughly chopped
For the dressing
- juice of ½ lemon
- 2 tsp harissa paste (I like rose harissa)
- 1 heaped tbsp clear honey
- 1 tbsp olive oil
Step by step
- Mix the ingredients for the dressing together, season and set aside.
- In a large heatproof bowl, pour enough boiling water over the asparagus tips to cover them – leave the tips for 5 minutes, then drain and rinse them in cold water. Preheat a griddle pan over a medium-high heat.
- Return the asparagus tips to the bowl and toss with the olive oil. Now, griddle them, in 2 batches, each for about 4-5 minutes, turning frequently or until char marks appear.
- Arrange the salad leaves and asparagus on 4 plates and add a few teaspoonfuls of ricotta to each one.
- Season with salt and pepper, drizzle with the dressing and finish by scattering the pistachios on top.
Chef quote
This salad is so easy to make. The asparagus is lovely warm from the griddle but can also be cooked ahead and served at room temperature. Serve with chargrilled bread, if you like
