Grilled asparagus and capsicum salad

Serves: 4

Salad Ingredients

500 g asparagus spears, woody ends trimmed
2 large red capsicums, halved and seeded
220 g spring onions, trimmed
2 tablespoons extra-virgin olive oil
shavings of Parmesan cheese, about 15 g in total,
to garnish

Parmesan Croutons Ingredients

2 thick slices wholemeal bread, crusts removed
and diced
1 tablespoon extra-virgin olive oil
freshly ground black pepper to taste
1⁄4 cup (30 g) freshly grated Parmesan cheese

Lemon and basil dressing Ingredients

2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
16 fresh basil leaves, torn into pieces
1 garlic clove, very finely chopped
freshly ground black pepper to taste

Preparation

1. To make the croutons, preheat the oven to 180ºC, or preheat a barbecue with hood to medium–hot. Place the bread in a bowl with the oil, season with pepper and toss well. Spread out on a baking tray, or roasting dish if using barbecue, and bake for about 5 minutes. Sprinkle over the Parmesan cheese and bake for another 5 minutes or until
golden and crisp.

2. Preheat a hotplate or grill rack covered with foil to medium heat. Place the asparagus, capsicums
and spring onions in a bowl, add the oil and toss to coat.

3. Place the asparagus and capsicum on the hotplate or grill rack, in a single layer, and cook for 10 minutes or until tender, adding the spring onions after the asparagus and capsicum have been cooking for a few minutes. Turn the vegetables frequently so they cook and colour evenly. (You may have to grill the vegetables in 2 batches, depending on the barbecue size.)

4 Whisk together the dressing ingredients in a salad bowl, adding pepper to taste. Roughly slice the grilled vegetables, add to the bowl and stir to coat with the dressing. Scatter the croutons over the top and garnish with a few shavings of Parmesan cheese. Serve while still warm.