BBQ Charred Lettuce Salad with Vegan Goat's Cheese, New Potatoes & Asparagus

A large plate of BBQ Charred Lettuce Salad with Pepper-Crusted Vegan Goat's Cheese, New Potatoes & Asparagus on a white napkin

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BBQ Charred Lettuce Salad with Vegan Goat's Cheese, New Potatoes & Asparagus

Discover the ultimate BBQ charred lettuce salad with pepper-crusted vegan goat's cheese, tender new potatoes, asparagus, peas and fresh herbs. An easy vegan summer salad that's perfect for barbecues, picnics and al fresco dining.

Prep Time20

Cook Time15

Total Time35

Course: Dinner, lunch, Main Course, Salad, Side Dish

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: asparagus, dijon mustard, dill, garlic, lemon, little gem lettuce, new potatoes, olive oil, parsley, peas

Servings: people

Calories: 467.91kcal

Equipment

large saucepan
BBQ or grill
Mixing bowl
Small whisk
chopping board
Sharp knife
Tongs

Ingredients

For the salad

500 g new potatoes cut in half or quarters depending on the size
250 g asparagus woody stems removed
150 g peas
2 Little Gem lettuces cut into wedges
200 g vegan goat's cheese cut into slices
1 bunch parsley roughly chopped
1 bunch dill roughly chopped
2 tablespoon olive oil

For the dressing

4 tablespoon extra virgin olive oil
2 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic
Salt and pepper to taste

Instructions

Boil the new potatoes in salted water for 15–20 minutes until just tender. Drain well and leave to steam dry.
Meanwhile, blanch the asparagus and peas in boiling water for 2–3 minutes before transferring immediately to iced water. Drain thoroughly.
Whisk together all the dressing ingredients until smooth and well combined.
Brush the lettuce wedges lightly with olive oil and season with salt and pepper.
Heat your barbecue to a medium-high heat. Grill the lettuce cut-side down for 2–3 minutes until lightly charred but still crisp. Remove carefully.
Lightly grill the asparagus for 1 minute to add extra smoky flavour.
Arrange the charred lettuce on a large serving platter. Add the potatoes, asparagus and peas.
Scatter over the chopped parsley and dill before nestling chunks of pepper-encrusted vegan goat's cheese throughout the salad.
Drizzle generously with the lemon dressing and finish with an extra grind of black pepper.

Nutrition