Grilled asparagus and tomato salad with preserved lemon

Cooking Salads Grilled asparagus and tomato salad with preserved lemon

This delicious salad is ideal in summer when tomatoes are at their peak. The combo of herbs with the preserved lemon dressing is the secret to this salad, adding loads of flavour, without extra fat.

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat a chargrill or barbecue grill plate on high. Brush the bread slices and asparagus with 1 tbs of the olive oil.
  2. 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.
  3. Tear the bread into bite-size pieces. Combine the bread, asparagus, tomato, basil, parsley and capers in a large bowl. Season.
  4. Whisk together the remaining olive oil, balsamic and preserved lemon. Add to the salad and gently toss to combine.

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4 slices wholemeal sourdough bread
2 bunches asparagus, trimmed
1 1/2 tbsp 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 tbsp white balsamic vinegar
1 preserved lemon quarters, pith removed, rinsed, finely chopped

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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