Orecchiette, Grilled Greens and Macadamia Nut Salad - Recipe by Janelle Holston

Ingredients

2 bunches asparagus, trimmed
1 bunch broccolini, trimmed
Olive oil, to drizzle generously
Salt and freshly ground pepper to taste
1/2 pack enoki mushrooms
200 g orecchiette pasta
50 g baby spinach
2 avocados, peeled and sliced
1/4 cup macadamia nuts, toasted and coarsely chopped

Dressing:

2 Tbs white balsamic vinegar
1 Tbs maple syrup
2 tsp English mustard
125mL olive oil

Method

For the dressing, whisk together balsamic vinegar, maple syrup and mustard in a small bowl; gradually whisk in olive oil to emulsify dressing. Season to taste with salt and pepper; set aside.

Place asparagus and broccolini in a large bowl; pour over a generous amount of olive oil and season to taste with salt and pepper. Trim mushrooms from roots; brush well to remove any grit. Break mushrooms into several small clumps and drizzle with olive oil.

Cook orecchiette according to packet instructions. Drain and place in a large bowl; stir through half of the dressing and the baby spinach; toss to combine.

Preheat BBQ or ribbed griddle plate on your cooktop. Grill the asparagus and broccolini until just charred and bright green and tender. Grill the mushrooms for 2–3 minutes until softened and have some nice charred spots.

Arrange pasta on a serving platter. Top with grilled greens and enoki, avocado and macadamia nuts; lightly drizzle with the remaining dressing.

Credits: Winning Appliances

Photo Credits: Winning Appliances