Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 6 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 3 bunches asparagus, trimmed
- 1/4 cup extra virgin olive oil
- 120grams mixed salad leaves
- 1 cup frozen peas, blanched
- 1 cup frozen broad beans, thawed, peeled, blanched
- 1/2 bunch mint, leaves picked
- 250grams tub dukkah feta balls, drained, torn
- 1 lemon, juiced
- 1tablespoons Woolworths Dijon mustard
- 1 clove garlic, crushed
- 2packets roasted chickpeas, chopped
- 1 fresh long red chilli, sliced
Description
Fancy a sidedish to go with your grilling greats? The freshness of green asparagus and peas pairs delectably with feta and dukkah in this salad.
Method
Step 1 of 4
Preheat a barbecue grill or chargrill pan over medium-high heat. Brush asparagus with 1 tbs of the oil. Add to grill. Cook, turning, for 3 minutes or until lightly charred and tender. Transfer to a plate.
Step 2 of 4
Arrange salad leaves on a large serving platter. Top with asparagus, peas, broad beans, mint leaves and feta.
Step 3 of 4
Whisk remaining oil, juice, mustard and garlic in a jug. Drizzle over salad.
Step 4 of 4
Serve sprinkled with chickpeas and chilli.
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