Some of the vegetables in this salad have either been chargrilled or kept fresh. I love how the flavors of each vegetable turns out depending on whether it's served raw or grilled.
This salad is perfect for a hot summers day and you can make some of the vegetables on the bbq grill.

Ingredients for 4 people

6 Asparagus
1 Fresh garlic
1/2 Bulb of fennel
1 Lemon, 1/2 diced and 1/2 juiced)
1/2 Curly lettuce
1 tsp Honey
1 tsp Chili flakes
2 tsp Sumac (optional)
2-3 Handful of chopped chives
Olive oil
Maldonsalt

Method

1.  Wash and dry the curly lettuce and cut into wedges
2. Cut the asparagus in any shape or form you wish for them to look
3. Thinly slice the fennel and place it in a bowl of ice-cold water
4. Meanwhile, cut the thick stem off the fresh garlic, then cut the garlic bulb in half and set it aside 
5. Take a griddle pan and turn up the heat. Add a splash of olive oil, place the garlic bulb and allow the flesh of the garlic to chargrill for 5-7 minutes. Turn them every now and then to allow the skin side to soften. Remove, set aside and sprinkle salt, a drizzle of honey & chili flakes
6. Add the diced lemon and chargrill the lemon flesh and skin to caramelise it. This gives it a lovely tangy, sweetness, set aside 
7. Using the same pan add half of the lettuce wedges and chargrill on each side for 2 minutes, place in a bowl and mix with olive oil, lemon juice and salt, set aside
8. Chargrill the asparagus on high heat for 2 minutes to keep the texture, remove from heat, drizzle with olive oil and salt
9. Drain the fennel using a salad spinner and in a bowl mix with olive oil, lemon zest and juice of lemon, sumac & chopped chives
10. Take a platter and place each ingredient separately or mix in all the ingredients and serve over a salad bowl. (If you like you can add a splash of tahini dressing - blend tahini, water and a little garlic)

Noshe jan, Velbekomme