Grilled asparagus salad
7
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
This asparagus salad is great as a side or main dish. Serve with garlic toast for a lovely vegetarian meal
Ingredients
White sourdough bread
6 slice(s), (240g)
Red capsicum
3 large, halved, seeded
Asparagus
3 bunch(es), trimmed
Garlic
1 clove(s), halved
Reduced fat feta cheese
100 g, crumbled
Fresh chives
2 tbs, chopped
Rocket
120 g
Olive oil
1½ tbs
Red wine vinegar
1½ tbs, (sherry vinegar)
Honey
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°c. Place the capsicum, cut-side down, on a baking tray. roast for 20-25 minutes or until tender and the skin is blistered. Transfer to a large bowl and cover with plastic wrap. Set aside for 20 minutes to stand. Peel and thickly slice.
2
Meanwhile, heat a chargrill pan over high heat. spray the asparagus and bread lightly with oil. Grill the asparagus and bread, for 2 minutes each side, or until lightly charred and the asparagus is tender. Rub the bread with the cut side of the garlic clove.
3
Whisk the oil, vinegar and honey in a jug until combined. Combine the capsicum, asparagus, feta, chive and rocket in a large bowl. Add the dressing and toss to combine. Serve salad with the garlic toasts.
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