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Grilled cos and asparagus salad recipe
Grilled cos and asparagus salad recipe
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Grill your salad veggies for a flavorful twist!
Ingredients:
  • 180g pea
  • 150g sugar snap peas, trimmed
  • 150g snow peas, trimmed
  • 1 baby cos lettuce
  • 2 bunches asparagus, woody ends trimmed
  • 36.40 gm olive oil
  • 250.00 ml mint leaves, coarsely torn
  • 60ml olive oil
  • 2 tsp Italian White Wine Vinegar
  • 1/2 lemon, rind finely grated, juiced
  • 1/2 small garlic clove, crushed
Instructions:
  • In a small bowl, combine oil, vinegar, lemon rind, lemon juice, and garlic. Season to taste and whisk until well combined.
  • Blanch the peas in a pot of boiling water for 1 minute. Add sugar snap peas and snow peas, cook for another minute until tender. Quickly cool them in cold water, then drain. Halve the snow peas and sugar snap peas lengthwise.
  • Preheat a barbecue grill or chargrill on high heat. Remove the outer leaves of the cos lettuce, then cut it into quarters lengthwise. Drizzle the cos lettuce and asparagus with oil, season with salt and pepper. Grill for about 1 minute on each side until lightly charred.
  • Slice the asparagus spears diagonally into thirds. Then, combine the cos lettuce, asparagus, peas, snow peas, sugar snap peas, and mint on a serving platter. Drizzle the dressing over the top before serving.

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