Grilled sweetcorn and asparagus with ricotta, goji berries and truffled honey dressing

Name: Grilled sweetcorn and asparagus with ricotta, goji berries and truffled honey dressing
Yield: For 6 as a starter or 8 as a side dish
Ingredients: 800 g (1 lb. 1 oz.) asparagus, ends snapped off and discarded (about 450 g/1 lb. trimmed weight), lower part of the stalk peeled; 2 tbsp goji berries; 2 handfuls salad leaves (I used mâche/corn salad); 2 handfuls salad leaves (I used mâche/corn salad); 2 corn cobs, husks peeled off; 1½ tsp extra virgin olive oil; 1 tsp soy sauce (or use ½ tsp flaky salt); 1 tsp soy sauce (or use ½ tsp flaky salt); 1 orange; 2 tbsp sunflower seeds, lightly toasted in a dry pan or in the oven; 250 g (9 oz./1 cup) ricotta; 2 handfuls salad leaves (I used mâche/corn salad); 2 tbsp lemon juice; 2 tsp runny honey; 1½ tsp truffle oil; 1½ tbsp extra virgin olive oil

Preparation info

For
6
as a starter as a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This salad can be served either as a starter or a side dish. You could also turn it into a main by topping it with thinly sliced roast chicken, flaked smoked trout or salmon, shredded ham or sizzling bacon lardons straight from the pan. It’s also great with ripe figs, peeled and sliced. Truffle oil is something that divides opinion – because most of the time it’s just an aromatized oil that contains absolutely no actual truffle. I like it though – I find the slightly bitter taste, reminisce

Ingredients

Side dish
Starter
Vegetarian

Ingredients

Method