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Chargrilled vegetable salad with buttermilk dressing

Name: Chargrilled vegetable salad with buttermilk dressing
Yield: 2
Ingredients: 1 bunch Asparagus (Main); 1 Zucchini, sliced; 1 Lemon, halved; 1 to brush Olive oil; 1 to taste Sea salt and cracked black pepper; 1 can Chickpeas; 60 g Baby spinach; 1 to taste Shaved parmesan; ¼ cup Buttermilk; 1 clove Garlic, crushed; 1 Tbsp White wine vinegar; 1 to taste Sea salt and cracked black pepper

for 2 people

NZ Herald

1 bunch	Asparagus (Main)
1	Zucchini, sliced
1	Lemon, halved
1 to brush	Olive oil
1 to taste	Sea salt and cracked black pepper
1 can	Chickpeas
60 g	Baby spinach
1 to taste	Shaved parmesan

¼ cup	Buttermilk
1 clove	Garlic, crushed
1 Tbsp	White wine vinegar
1 to taste	Sea salt and cracked black pepper

To make the buttermilk dressing, place the buttermilk, garlic, vinegar, salt and pepper in a bowl and mix well to combine. Set aside.
Brush the asparagus, zucchini and lemon with olive oil and sprinkle with salt and pepper.
Heat a chargrill pan or barbecue over high heat and chargrill or barbecue 2-3 minutes or until tender.
Place the asparagus, zucchini and lemon in a bowl with chickpeas, baby spinach and cheese and toss to combine. Spoon over buttermilk dressing to serve.