Griddled Radish, Fennel and Asparagus Salad with a Caper Dressing

method:

• Put a large griddle pan on to heat up, and meanwhile, make the dressing. In a small bowl, mix together the olive oil and sherry vinegar, then add the onion and capers, season with salt and pepper and set aside.
• Lightly dress all the vegetables for the salad in olive oil. When the griddle pan is hot, grill the vegetables on both sides in a single layer, until the familiar bar marks start to appear. This usually takes a couple of minutes. You may need to do this in a couple of batches if all the vegetables do not fit in the pan at once.
• Once cooked, arrange the griddled vegetables on a serving dish, season with salt and pepper, drizzle over the dressing and scatter with the chopped dill. Serve at once.