Name: BBQ asparagus, zucchini and snow pea salad recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 2 bunches asparagus, woody ends trimmed; 300g snow peas, trimmed; 2 zucchini, peeled into ribbons; Flat-leaf parsley leaves, to sprinkle; 1 red capsicum, quartered, seeded; 100g Perino tomatoes, coarsely chopped; 20.00 ml drained baby capers; 1 garlic clove, crushed; 1 drained anchovy fillet, finely chopped; 60ml olive oil; 20.00 ml red wine vinegar; 125.00 ml chopped flat-leaf parsley

BBQ asparagus, zucchini and snow pea salad recipe

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Celebrate the holiday season with a festive BBQ salad featuring grilled asparagus, zucchini, snow peas, and a tangy charred capsicum salsa.

Ingredients:

2 bunches asparagus, woody ends trimmed
300g snow peas, trimmed
2 zucchini, peeled into ribbons
Flat-leaf parsley leaves, to sprinkle
1 red capsicum, quartered, seeded
100g Perino tomatoes, coarsely chopped
20.00 ml drained baby capers
1 garlic clove, crushed
1 drained anchovy fillet, finely chopped
60ml olive oil
20.00 ml red wine vinegar
125.00 ml chopped flat-leaf parsley

Instructions:

To create the smoky charred capsicum salsa, preheat a barbecue grill or chargrill on high heat. Grill the capsicum with the skin-side down for about 10 minutes until it gets a nice char and becomes slightly tender. Let it cool a bit, finely chop it, and combine it with tomato, capers, garlic, anchovy, oil, vinegar, and parsley in a bowl. Season to taste and mix everything together. Enjoy!
Grill the asparagus, peas, and zucchini in two batches for 2 minutes on each side until vibrant and tender. Serve on a platter and garnish with the charred capsicum salsa and parsley.

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