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Grilled asparagus and zucchini salad
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Prep Time:
5 minutes
5 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
15 minutes
15 minutes
Impress your guests with this versatile and fabulous side dish!
Ingredients:
- 375.00 ml fresh broad beans (see tip)
- 2 bunches asparagus, trimmed
- 3 medium zucchini, thinly sliced lengthways
- 62.50 ml fresh mint leaves
- 4.60 gm olive oil
- 3 tsp red wine vinegar
Instructions:
- Place the beans in a heatproof bowl and cover them with boiling water. Let them stand for 3 minutes or until tender. Drain the beans, then refresh them under cold water and peel.
- Preheat a barbecue plate or chargrill over medium-high heat. Grill asparagus and zucchini for 2 to 3 minutes per side until they are nicely charred and tender. Combine the grilled asparagus, zucchini, beans, and mint in a large bowl.
- Combine oil and vinegar in a screw-top jar, shake vigorously until well mixed. Drizzle over asparagus mixture, season with salt and pepper, toss well, and serve.
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