Lunch

Mediterranean asparagus

This salad is bursting with flavour from the addition of chorizo sausage and chilli
4
30M

Ingredients

Salad
Balsamic dressing

Method

Salad

1.Bring a pot of salted water to the boil and prepare a bowl of ice water. Drop asparagus in pot and cook for 2 minutes. Remove asparagus and place in ice water to stop cooking process. Wrap in a clean tea towel to dry and set aside.
2.Char capsicum on a barbecue, under a grill or on a rack over a gas hob until skin is black all over, then wrap in foil. When cool, unwrap, rub skin off, slice in half, remove seeds and stalk, and slice flesh into 12 long strips.
3.Place ciabatta, olive oil, garlic and herbs in a bowl and toss to combine, then toast on a barbecue hotplate or in a hot oven until golden and crispy.
4.Brush vine tomatoes with oil and roast on a barbecue hotplate or in a hot oven for 10 minutes.
5.Squeeze chorizo from casings into marble-sized amounts and fry until golden and crispy.
6.Brush asparagus with oil and grill on a barbecue or in the oven for 5 minutes.
7.Arrange all the ingredients on a large platter, season and garnish with chilli and parmesan shavings.

Balsamic dressing

8.Place balsamic ingredients in a small jar, season and shake to combine. Drizzle over salad and serve while warm.

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