BBQ asparagus caprese salad
Drizzled in a homemade rocket pesto, this mouth-watering salad is guaranteed to your new go-to side dish.
Serves
6 as a side
Prep
10m
Cooking
5m
Ingredients
- 350g mixed medley tomatoes, halved
- 200g cherry bocconcini, halved
- 1/2 red onion, thinly sliced
- 4 bunches asparagus, woody ends trimmed
- Basil leaves, to serve
Rocket pesto
- 1/2 cup basil leaves
- 60g pkt Coles Australian Baby Rocket
- 1/4 cup (25g) finely grated pecorino or parmesan
- 1/4 cup (40g) pine nuts, toasted
- 1 garlic clove, crushed
- 1/3 cup (80ml) extra virgin olive oil
Method
STEP 1
To make the rocket pesto, place the basil, rocket, pecorino or parmesan, pine nuts and garlic in a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Season.
STEP 2
Combine the tomato, bocconcini and onion in a medium bowl. Add 2 tbs of the rocket pesto and gently toss to combine. Season.
STEP 3
Heat a barbecue grill or chargrill on high. Spray the asparagus with olive oil spray and season. Cook on the grill, turning occasionally, for 2-3 mins or until the asparagus is just tender and cooked through.
STEP 4
Arrange the asparagus on a serving platter. Spoon over the tomato mixture. Drizzle with the remaining rocket pesto and sprinkle with basil leaves to serve.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
