Ingredients
- 2 courgettes
- 1 bunch asparagus
- 2 red chillis, sliced lengthways and deseeded
- Zest and juice of 1 lemon
- 1 slice of sourdough bread, roughly torn
- Salt and black pepper
- 80ml of extra virgin olive oil
- 1 small packet baby spinach, washed
- FOR THE DRESSING:
- 150g rindless soft goat’s cheese
- 80ml apple juice
- 2tbs natural yogurt
1 Set the oven to 185 degrees.
2 Trim and cut the courgettes into 1cm pieces at a slight angle.
3 Trim the bottom third from the asparagus and discard.
4 Put the vegetables on a shallow baking tray, along with the chillis, lemon zest and juice.
5 Scatter the sourdough on top, season and pour over the olive oil.
6 Mix everything together until coated, then put in the oven for 20 minutes, turning once along the way.
7 When the vegetables are tender and slightly charred, remove them from the oven and add the spinach while still hot.
8 Season once more and, if you think it’s a little dry, add a hint more oil.
9 Meanwhile, whisk the goat’s cheese, apple juice and yoghurt together to make the dressing.
10 For best effect, serve the spring greens on a platter with the dressing drizzled over the top.
