One of the great joys of summer is the abundance of super seasonal produce available in the market. Not the least of these is asparagus. Cooked in a flash and eaten with any number of accompaniments, I am sure it is made all the more enjoyable for its short period of availability.
Summer sun just leaves us craving salads and lighter fare. With some Perfect Pork schnitzel in the fridge and a few simple ingredients, I was able to whisk this tasty little number up in a flash.
For the salad:
1/3 pumpkin - skinned and thinly sliced
1 teaspoon ground coriander
2 capsicum - any colour
a bunch of asparagus
salt and pepper
While that's cooking slice and de-seed the capsicum.
While that's cooking, make the green sauce, boil a large pot of water for the asparagus and heat the grill pan.
When the pumpkin and capsicum is ready, plate it onto a platter.
Juice of 1 lemon
1 tablespoon sweet chilli sauce
1 teaspoon English mustard
2 cloves garlic
1 teaspoon salt
1 teaspoon sugar
100ml olive oil
1 good handful of parsley - stalks removed
At the same time cook the asparagus. Drop it into boiling water and cook for about 3 minutes depending on the thickness of the stems.
Spoon the green dressing over the vegetables and rush to the table.
I served our pork and salad with some Hummus I made earlier in the day. It's so easy to make and keeps in the fridge for a few days.
Just blend together a drained can of chick peas, 1 clove of garlic, the juice of half a lemon, a few glugs of olive oil and some salt and pepper to taste. We never put Tahini in ours as my partner is allergic to sesame.
And that's tea done. Obviously the salad ingredients can be varied depending on what's seasonal or what's in the fridge today!