Charred Asparagus, Green Beans, and Tomato Salad with Herb Salsa
Ingredients
For the Salad
- 500g green beans. ends trimmed - 3 bunches of asparagus, ends trimmed, stems sliced on a diagonal - 400g snacking tomatoes, sliced in half - 2 Buffalo mozzarella balls - Olive oil for cooking
For the herb salsa
- ½ bunch mint leaves, finely chopped - ½ bunch parsley leaves, finely chopped - 1 Tbsp capers, roughly chopped - 1 Tbsp preserved lemon, finely - ¼ red onion, finely diced - 3 Tbsp olive oil - 1 Tbsp sherry vinegar - Pinch sea salt - Pinch cracked pepper
Method
1. Combine all the herb salsa ingredients into a small bowl, stir well to combine and set aside.
2. Steam the green beans until cooked, drain and set aside.
3. Heat up a heavy base fry pan to medium heat, add a small drizzle of olive oil followed by adding the asparagus. Allow to light char turning with tongs to cook evenly. Remove from the pan and set aside.
4. Heat a little more olive oil in the same pan, add the tomatoes and cook for 5 minutes.
5. Put the green beans, asparagus and the tomatoes sliced into a large bowl, gently combine.
6. Arrange the vegetables on a serving platter, add the buffalo mozzarella roughly ripped up over the top, dress the salad with the salsa. Add a pinch of pepper and sea salt over the top followed by an extra drizzle of olive oil over the mozzarella