Filled with barbecued veggies, this Basic Asparagus, Zucchini and Snow Pea Salad recipe makes for a delicious side or light meal.
Serves88
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
2 bunches asparagus, woody ends trimmed
300g snow peas, trimmed
2 zucchini, peeled into ribbons
Flat-leaf parsley leaves, to sprinkle
Charred capsicum salsa
1 red capsicum, quartered, seeded
100g Perino tomatoes, coarsely chopped
1 tbs drained baby capers
1 garlic clove, crushed
1 drained anchovy fillet, finely chopped
¼ cup (60ml) olive oil
1 tbs red wine vinegar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the charred capsicum salsa, heat a barbecue grill or chargrill on high. Cook the capsicum on grill, skin-side down, for 10 mins or until lightly charred and slightly softened. Set aside to cool slightly. Finely chop. Place in a bowl with the tomato, capers, garlic, anchovy, oil and vinegar. Season. Stir to combine.
Step 2
Cook the asparagus, peas and zucchini on grill, in 2 batches, for 2 mins each side or until bright green and tender. Transfer to a serving platter. Top with the charred capsicum salsa and parsley.
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