Grilled Spring Veggies with Green Goddess Sauce

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Fresh spring vegetables are lightly grilled until tender and slightly charred, bringing out their natural sweetness and smoky flavor. Served with a creamy, herby Green Goddess sauce, this dish is bright, fresh, and full of vibrant flavors. Perfect as a side dish for barbecues, weeknight dinners, or whenever you're craving something light and delicious.

Ingredients

Sauce

• 1 avocado
• ½ bunch parsley, leaves picked
• ½ bunch dill, leaves picked
• 1 garlic clove
• 1 lemon, juiced
• 100g mayonnaise
• Salt and pepper, to taste

Salad

• 2 bunches of asparagus
• 1 yellow squash
• 4 zucchini flowers, with blossom
• 1 lemon, juiced
• ¼ bunch of mint, leaves picked
• 40g bright green pistachios
• ¼ bunch of dill, leaves picked
• 200g fresh buffalo mozzarella
• Olive oil, to drizzle

Method

1. For the sauce, add the avocado, parsley, dill, garlic, and lemon juice to a blender, and blend until smooth. Fold in the mayonnaise and season with salt and pepper.
2. For the salad, turn a grill pan or the barbecue to medium heat, snap off the woody ends of the asparagus, and cut them in half lengthways. Drizzle some oil over the asparagus and grill for 1 to 2 minutes, or until tender and well coloured.
3. With the flowers, remove the stigma in the middle of the flower. Cut them in half and gently grill until tender.
4. With the yellow squash, use a peeler to create long strips. Add the squash strips to the asparagus and zucchini flowers. Toss the veggies in lemon juice, salt and pepper.
5. Spread a generous amount of the green goddess on the plate, pile the zucchini and asparagus mix on top, add the torn mozzarella, garnish with pistachios, mint leaves and a good drizzle of extra virgin olive oil.