Grilled cos and asparagus salad

The ultimate side for your weekend barbie. This cos salad is packed with fresh produce and smoky flavour.

6 as a side

20m

5m

Ingredients

  • 1 1/2 cups (180g) frozen peas
  • 150g sugar snap peas, trimmed
  • 150g snow peas, trimmed
  • 1 baby cos lettuce
  • 2 bunches asparagus, woody ends trimmed
  • 2 tbs olive oil
  • 1 cup mint leaves, coarsely torn

Lemon dressing

  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tsp Coles Italian White Wine Vinegar
  • 1/2 lemon, rind finely grated, juiced
  • 1/2 small garlic clove, crushed

Method

STEP 1

To make the lemon dressing, whisk the oil, vinegar, lemon rind, lemon juice and garlic in a small bowl. Season.

STEP 2

Cook the peas in a large saucepan of boiling water for 1 min. Add the sugar snap peas and snow peas and cook for 1 min or until tender. Refresh under cold water and drain well. Cut the snow peas and sugar snap peas in half lengthways.

STEP 3

Heat a barbecue grill or chargrill on high. Discard outer leaves of the cos, then quarter lengthways. Drizzle the cos and asparagus with oil. Season. Cook for 1 min each side or until lightly charred.

STEP 4

Cut the asparagus spears intothirds diagonally. Transfer the cos, asparagus, peas, snow peas, sugar snap peas and mint to a serving platter and drizzle with the dressing to serve.
 

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Yeast-free
Vegan
Vegetarian

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.