Grilled Asparagus and Tomato Salad with Preserved Lemon
Preheat a chargrill or barbecue grill plate on high. Brush the bread slices and asparagus with 1 tbs of the olive oil.
- Cook15 min
- Total15 min
- Serves1
- LevelEasy
Ingredients
- 4 slices wholemeal sourdough bread
- 2 bunches asparagus, trimmed
- 1 1/2 tbsps. extra virgin olive oil
- 1 garlic clove, peeled, halved
- 350g tomato medley, halved and quartered
- 200g grape tomatoes, whole and halved
- 1/2 cup fresh Basil Leaves
- 1/2 cup fresh continental parsley leaves
- 1 tbsp. baby salted capers, rinsed, drained, chopped
- 1 tbsps. white balsamic vinegar
- 1 preserved lemon quarters, pith removed, rinsed, finely chopped
Method
- Preheat a chargrill or barbecue grill plate on high. Brush the bread slices and asparagus with 1 tbs of the olive oil.
- Grill the bread for 2 minutes each side or until lightly charred. Grill the asparagus for 1-2 minutes each side or until just tender. Transfer the bread and asparagus to a plate. Rub the bread with the cut side of the garlic clove and set aside to cool slightly.
- Tear the bread into bite-size pieces. Combine the bread, asparagus, tomato, basil, parsley and capers in a large bowl. Season.
- Whisk together the remaining olive oil, balsamic and preserved lemon. Add to the salad and gently toss to combine.
