A grilled salad packed with vegetables. The texture and the smokey flavours of the chargrill will complement any barbecue fish or meat.
- Toss zucchini, asparagus and 1/2 the oil in a medium bowl. Season with salt and pepper.
- Preheat a barbecue chargrill on medium-high heat. Cook zucchini and asparagus, turning, for 3 to 5 minutes or until tender and lightly charred.
- Meanwhile, cook beans in a small saucepan of boiling water for 2 to 3 minutes or until bright green and tender. Drain. Rinse under cold water. Drain well.
- Whisk vinegar, mustard and remaining oil in a small bowl. Place spinach, zucchini, asparagus and beans in a large serving bowl. Drizzle over dressing. Gently toss to combine. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set