Recipe courtesy of Alain Bossé

Ingredients:

• 2 lbs radishes, trimmed
• 1 lb asparagus, trimmed
• 1 medium red onion, chunked
• ¼ cup olive oil
• 1 tsp sea salt
• ½ tsp fresh ground black pepper
• ½ cup Maple Grapefruit Vinaigrette
• ½ cup pumpkin seeds
• ½ cup crumbled feta cheese

• 2 tsp Dijon mustard
• 1 clove garlic, finely chopped
• 1 ½ cups vegetable oil
• ½ cup maple syrup
• 1 cup fresh grapefruit juice
• Sea salt and pepper, to taste

Originally published in Saltscapes Good Taste Spring/Summer 2018

Directions:

1. Heat grill to medium high. Combine radishes, asparagus and onions in a bowl, add olive oil, salt and pepper and toss well to combine. Add vegetables to a grill pan or mesh and place on the barbecue.
2. Grill until a rich brown colour appears, tossing the vegetables from time to time.
3. Assemble dressing while vegetables are grilling.
4. Place grilled vegetables back into the bowl, drizzle with the dressing and top with pumpkin seeds and feta.

• Whisk all ingredients together until emulsified.