Grilled fennel and asparagus salade, citrus ricotta topping
Grilled fennel and asparagus salade, citrus ricotta topping
Servings: 4 Servings
Preparation time: 40 minutes
Ingredients
- 1 fennel bulb, cut into 6 to 8 lengthwise
- 1 bunch of fresh asparagus, trimmed
- 60 ml (1/4 cup) Irresistibles olive oil
- A lemon for its juice and zest
- 250 ml (1 cup) Life Smart light cottage cheese
- 5 ml (1 teaspoon) Irresistibles ground cumin
- 45 ml (3 tablespoons) orange juice and 30 ml (2 tablespoons) zest
- 45 ml (3 tablespoons) fresh snipped basil
- 60 ml (1/4 cup) Selection sliced almonds, roasted
- Salt and pepper (to taste)
Preparation
- Place the fennel and the asparagus in a large bowl. Add half the oil, salt, pepper, the lemon juice and zest. Coat the vegetables well and let marinate for 10 minutes.
- Preheat the barbecue to maximum intensity.
- Place the pieces of fennel on the warm barbecue grill and reduce the heat to low and cook for 5 minutes. Reserve the marinade.
- Add the asparagus to the grill and continue to cook for 10 minutes, turning the vegetables a few times during cooking.
- Meanwhile, in the marinade bowl, add the ricotta, cumin, orange juice and zest. Mix.
- Remove the vegetables and place them in a large plate. Garnish with the ricotta preparation, drizzle with the rest of olive oil and add the basil and almonds. Serve immediately.
