Spring onion and asparagus with miso yoghurt
- Miso Yoghurt
- ½ cup Jalna Greek Yoghurt
- In a mixing bowl combine all the ingredients for the miso yoghurt. Whish together until evenly combined.
- Heat a BBQ or Griddle pan until it begins to smoke. Drizzle the spring onions, asparagus and beans with olive oil and a pinch of salt. Place on the grill and cook until charred.
- To serve spread the miso yoghurt on a platter then top with the grilled veggies. Finish with the pinenuts, a drizzle of extra virgin olive oil, a squeeze of lemon, and the parsley leaves.