Grilled Asparagus, Rocket, Goat’s Cheese, Pine Nut Salad

Published 2 February 2024

This fresh and vibrant green salad is the perfect side dish to accompany the bright and zesty flavours found in a chilled glass of our Marlborough Sauvignon Blanc. With simple ingredients, it’s an easy crowd pleaser that pairs well with roasted or grilled meats and fish.


2 bundles British asparagus (if not in season use an altern

2 tbsp Olive or rapeseed oil

100g Rocket, washed

150g Vegetarian goat’s cheese

75g Pine nuts, toasted

3 tbsp Olive or rapeseed oil

Juice of 1 lemon

2 tsp Grainy mustard

1 tbsp Runny honey


  1. Trim the asparagus as necessary. Place on a baking sheet or in a bowl and toss with the 2 tbsp oil, making sure all the asparagus is coated. Season with sea salt and black pepper.
  2. Put the asparagus on the grill rack of the barbecue and cook for approximately two minutes each side, until lightly charred. Remove from the barbecue and set aside.
  3. For the dressing, mix all of the ingredients and whisk well. Season to taste.
  4. Divide the rocket between four plates. Top with the barbecued asparagus, crumble over the goat’s cheese, sprinkle with the toasted pine nuts and drizzle over the dressing.
  5. Serve immediately

Pair with

Private Bin Sauvignon Blanc

Admired for its fresh acidity and intense zesty flavours and aromas, our Marlborough Sauvignon Blanc is made to be savoured.