Step 1

Toast walnuts on a hot pan until fragrant and lightly charred in places, pan-flipping often to ensure they do not burn. Chop roughly and set aside to cool.

Step 2

Heat up a griddle on a low-medium heat (you can also do them on a BBQ). Snap wooden ends off (and discard) the asparagus spears, place asparagus on a large, flat plate and drizzle with 1 tsp of olive oil. Roll the spears in the oil to coat.

Step 3

Once the griddle pan is ready, place oiled asparagus spears on it (make sure they do not overlap). Allow them to char for about 3-4 minutes on one side, then gently roll to the other side. They should be cooked but still retain a bit of a pleasant crunch.

Step 4

Transfer asparagus to a chopping board, and place lightly oiled zucchini strips to the pan. Allow them to cook, undisturbed, until charred on both sides.

Step 5

While zucchini is grilling, season asparagus with salt and chilli (if using) and chop into bite-sized pieces. Set aside.

Step 6

Take grilled zucchini off the pan, season and chop into smaller, bited-size pieces.

Step 7

Place all the dressing ingredients in a jar you have a lid for. Adjust the amount of balsamic vinegar to your taste and also be mindful of the fact that some brands have a more intense flavour than others. Put the lid on and shake the jar really well for the dressing to emulsify well. Adjust seasoning to taste.

Step 8

Place all of the salad ingredients (apart from walnuts) in a large salad bowl. Mix really well. Dress the salad just before serving (no one likes wilted salad leaves!) and sprinkle generously with toasted walnuts for an extra crunch.