Grilled Spring Veggies with Green Goddess Sauce

Cook Time 30 minutes

Servings 4

Ingredients

Sauce

1 avocado

½ bunch parsley, leaves picked

½ bunch dill, leaves picked

1 garlic clove

1 lemon, juiced

100g mayonnaise

Salt and pepper, to taste

Salad

2 bunches of asparagus

1 yellow squash

4 zucchini flowers, with blossom

1 lemon, juiced

¼ bunch of mint, leaves picked

40g bright green pistachios

¼ bunch of dill, leaves picked

200g fresh buffalo mozzarella

Olive oil, to drizzle

Method

For the sauce, add the avocado, parsley, dill, garlic, and lemon juice to a blender, and blend until smooth. Fold in the mayonnaise and season with salt and pepper.

For the salad, turn a grill pan or the barbecue to medium heat, snap off the woody ends of the asparagus, and cut them in half lengthwise. Drizzle some oil over the asparagus and grill for 1 to 2 minutes, or until tender and well coloured.

With the flowers, remove the stigma in the middle of the flower. Cut them in half and gently grill until tender.

With the yellow squash, use a peeler to create long strips. Add the squash strips to the asparagus and zucchini flowers. Toss the veggies in lemon juice, salt and pepper.

Spread a generous amount of the green goddess on the plate, pile the zucchini and asparagus mix on top, add the torn mozzarella, garnish with pistachios, mint leaves and a good drizzle of extra virgin olive oil.