This is a fantastic, quick summer salad. All the flavors of a BBQ with the chargrilled vegetables, crispy Beetroot & Bean Burgers and a zingy vinaigrette. Perfect for a light lunch or a side-dish.
4 STRONG ROOTS Beetroot & Bean Burgers
2 Florence fennel bulbs, chopped
1 bunch of asparagus
8 black pitted olives, sliced
2 tablespoons of olive oil
Salt & pepper
Lemon & Chive Dressing
1 Lemon Juice
3 tablespoons of olive oil
1 tablespoon of snipped chives
Salt & pepper
method (tick as you go)
Pre-heat the BBQ to a medium heat.
Place the Beetroot & Bean burgers on the BBQ, flip after 4 minutes and cook for an additional 4 minutes. Then raise the heat of the BBQ and cook for 2 minutes on each side.
Slice each fennel into 8 pieces much like an onion, leaving the root intact so that they don’t break on a BBQ. Mix them with a tablespoon of olive oil and cook on the BBQ for 6 to 8 minutes on medium, turning as you go.
Whisk all the dressing ingredients together in a bowl and set aside.
Pop the cooked fennel into the lemon and chive dressing while still hot and let it cool.
BBQ the asparagus for 3-4 minutes on a medium hot BBQ turning as it cooks. Again pop into the lemon and chive dressing and allow to cool.
Break the Beetroot and Bean Burgers into pieces and arrange on a platter with the chargrilled fennel, asparagus and olives. Pour over the remaining lemon and chive dressing.