RECIPE BY:

Michael Weldon

INGREDIENTS :

• 2 bunches Asparagus, bottom section removed
• 1 bunch baby broccoli
• 1 bunch spring onions, stems and any tops that look a bit old removed
• 300mls sour cream
• 120g goats cheese
• 1 lemon, zest and juice of
• 1 bunch of Dill, finely sliced
• 100g pine nuts
• Cobram Estate Classic Extra Virgin Olive Oil
• Sea Salt

METHOD :

• Toss asparagus, spring onion and baby broccoli in a bowl with some olive oil and salt in a bowl until the asparagus is evenly coated.
• Place vegetables onto a hot BBQ grill/ griddle pan, making sure they don’t overlap, (may need to be done in batches depending on size of grill). Turn over once black marks appear. Remove when slightly charred and soft. Slice spring onions into bite sized pieces.
• In a bowl, crumble goats cheese with sour cream, 2 tbsp olive oil and lemon, whisking to combine.
• Toss Vegetables with a light coating just prior to serving on a bed of the sour cream sauce, garnish with dill and pine nuts.