BBQ asparagus caprese salad

Drizzled in a homemade rocket pesto, this mouth-watering salad is guaranteed to your new go-to side dish.

6 as a side

10m

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

Vegetarian
Gluten-free
Peanut-free
Egg-free
Sesame-free
Soy-free
No added sugar
Kid-friendly
Wheat-free
Yeast-free

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.