A green salad with roasted vegetables is always good. Definitely with a BBQ, but this salad also works very well as a filling salad on a day when you want to eat a little less. Serve with some quinoa if desired.
Light the BBQ if you are using it. Marinate asparagus, bimi and sweet corn in the sweet soy sauce for about 20 minutes.
In the meanwhile, slice the mango into two halves along the stone. Remove the skin and cut the flesh lengthwise into slices. Halve the cucumber lengthwise and cut the flesh into slices. Peel the carrot and cut the flesh into thin sticks or grate with a box grater. Cut the spring onion into rings.
Roast the marinated vegetables on the BBQ for about 8 minutes until al dente. Or heat a grill pan and grill them in the pan for about 10 minutes until al dente. Turn the vegetables constantly.
Let the vegetables cool to lukewarm. Meanwhile, grill the mango on the BBQ or in the grill pan for about 5 minutes or until it has nice golden brown stripes.
Mix the lamb's lettuce with the cucumber, carrot and spring onion.
Make a dressing from the ginger syrup, soy sauce, rice vinegar and sesame oil. Season with salt and pepper.
Arrange the vegetables and the mango over the salad and drizzle with the dressing.
