Name: Barbecued asparagus panzanella salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/2 tablespoon extra virgin olive oil, plus 2 tbsp extra; 1/2 teaspoon ground oregano; 1 teaspoon dried basil leaves; 1 bunch asparagus spears, trimmed; 4 thick slices sourdough; 1 tablespoon lemon juice; 1 clove garlic, peeled; 4 roma tomatoes, chopped roughly; 1/2 bunch basil leaves, torn; 1/2 small spanish onion, sliced; sea salt and black pepper, to taste

Barbecued asparagus panzanella salad

Celebrate new season asparagus with this delicious recipe! With chunks of grilled sourdough, tender asparagus and juicy tomatoes, this salad is a must for your next BBQ

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1 1/2 tablespoon extra virgin olive oil, plus 2 tbsp extra

1/2 teaspoon ground oregano

1 teaspoon dried basil leaves

1 bunch asparagus spears, trimmed

4 thick slices sourdough

1 tablespoon lemon juice

1 clove garlic, peeled

4 roma tomatoes, chopped roughly

1/2 bunch basil leaves, torn

1/2 small spanish onion, sliced

sea salt and black pepper, to taste

Method

1.Preheat barbecue or char-grill to high heat. Combine oregano, dried basil, salt, pepper and olive oil in small bowl; drizzle over asparagus.

2.Grill asparagus 3 minutes, until just tender. Cut into thirds. Grill bread 1-2 minutes each side, until toasted.

3.To make dressing: combine lemon juice with extra oil in a small mixing bowl.

4.Rub bread with garlic clove; tear into bite-size pieces. Add to bowl with asparagus, tomatoes and basil. Toss well to coat in dressing. Season to taste.

Women's Weekly Food

Ingredients

Method

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