Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
6
- 1 1/2tablespoons preserved lemon pieces, finely chopped
- 1tablespoons coriander seeds, cracked
- 1 clove garlic, crushed
- 1/2teaspoons cracked black pepper
- 1/4teaspoons dried chilli flakes
- 2tablespoons baby capers
- 1/3 cup extra virgin olive oil
- 1/4 cup extra virgin olive oil
- 100grams sourdough bread, torn
- 1/2 cup parmesan, finely grated
- 1 long red chilli, deseeded, finely chopped
- 2tablespoons parsley, finely chopped
- 2tablespoons red wine vinegar
- 1tablespoons preserved lemon rind, finely chopped (for dressing)
- 4 bunch asparagus, trimmed
- 6 spring onions, trimmed
- 2tablespoons mint leaves (to garnish)
Nutrition per serving
998kJ / 238Cal
998 Kilojoules or 238 Calories
11% of daily energy intake*
Protein
8.8grams
Fat
17.7grams
Carbs
11.4grams
Sugars
3.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 220°C. Grease a baking tray and then line with baking paper.
Step 2 of 4
Combine preserved lemon, coriander, garlic, pepper, chilli flakes, capers and 1/4 cup oil in a bowl. Add bread and parmesan, tossing to combine. Transfer to tray and bake for 20 minutes, stirring halfway, or until golden and crisp. Stir through fresh chilli.
Instruction tip
You can make your own preserved lemons using this recipe.
Step 3 of 4
Meanwhile, to make the dressing combine 1/4 cup olive oil, parsley, red wine vinegar and preserved lemon rind.
Step 4 of 4
Preheat a chargrill or barbecue over high heat. Place asparagus and spring onion on a tray and drizzle with remaining oil. Grill for 3-4 minutes, cooking asparagus only on one side, or until grill marks appear. Transfer to a serving plate, drizzle with dressing and spoon over crumb mixture. Garnish with mint leaves and serve.
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