Strawberry & ginger salad with grilled asparagus spears

Strawberry & ginger salad with grilled asparagus spears


  1. Brush the griddle pan with the tsp of oil and fry the pancetta until crispy brown.
  2. Remove with a slotted spoon and keep warm.
  3. Having removed the tough ends, add the asparagus spears to the hot pan, turning every so often and cook for 3-4 minutes so they are nicely charred.
  4. Remove and place in a warm dish.
  5. Using an empty jam jar, put all the dressing ingredients in together and with the lid on, shake vigorously to emulsify the vinaigrette.
  6. Scatter the warm pancetta over the asparagus followed by the strawberries and crumbled goats' cheese, sprinkle with the toasted almonds and drizzle with ginger dressing. 
  7. Season well with salt black pepper and serve.

Recipe from



A little ginger preserve, a dash of vinegar & olive oil mixed together are perfect drizzle on top of the salad with lots of black pepper


For the salad:
1 tsp olive oil
100g of smoked pancetta
500g asparagus
400g strawberries halved
50g sliced almonds, toasted
100g English goats' cheese
For the dressing:
1 tbsp ginger preserve
1 small lemon, juiced
3 tbsp extra virgin olive oil
salt and pepper


Time: 5 mins
Serves: 6
Nutrition: n/a