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Barbecued baby capsicum and asparagus salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Creamy feta and toasted almonds complement peppery watercress perfectly.
Ingredients:
  • 1 x 175g punnet Vine Sweet Minicaps baby capsicums, halved lengthways, deseeded
  • 2 bunches asparagus, woody ends trimmed, halved diagonally
  • Olive oil spray
  • 42.00 gm fresh lemon juice
  • 5.90 gm Dijon mustard
  • 1 x 180g ctn Persian feta, drained, oil reserved
  • 1 bunch watercress, sprigs picked, washed, dried
  • 60g Dry Roasted Almonds, halved lengthways
Instructions:
  • Get the barbecue grill or chargrill heated to medium-high. Lightly coat the baby capsicum and asparagus with olive oil spray. Grill them for 2-3 minutes on each side until they are tender and have a nice char. Place them in a large bowl.
  • In a bowl, whisk together lemon juice, mustard, and 2 tablespoons of the reserved oil. Season with salt and pepper to taste.
  • Combine feta and watercress with capsicum mixture and toss gently. Portion onto plates, then drizzle with dressing and sprinkle with almonds before serving.

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