BBQ Asparagus, Zucchini and Snow Pea Salad

Blog Bbq Asparagus Zucchini And Snow Pea Salad

INGREDIENTS

  • 2 bunches asparagus, woody ends trimmed
  • 300g snow peas, trimmed
  • 2 zucchini, peeled into ribbons
  • Flat-leaf parsley leaves, to sprinkle

CHARRED CAPSICUM SALSA

  • 1 red capsicum, quartered, seeded
  • 100g Perino tomatoes, coarsely chopped
  • 1 tbs drained baby capers
  • 1 garlic clove, crushed
  • 1 drained anchovy fillet, finely chopped
  • 1/4 cup (60ml) olive oil
  • 1 tbs red wine vinegar
  • 1/2 cup chopped flat-leaf parsley

METHOD

  • Step 1
    To make the charred capsicum salsa, heat a barbecue grill or chargrill on high. Cook the capsicum on grill, skin-side down, for 10 mins or until lightly charred and slightly softened. Set aside to cool slightly. Finely chop. Place in a bowl with the tomato, capers, garlic, anchovy, oil, vinegar and parsley. Season. Stir to combine.
  • Step 2
    Cook the asparagus, peas and zucchini on grill, in 2 batches, for 2 mins each side or until bright green and tender. Transfer to a serving platter. Top with the charred capsicum salsa and parsley.

Published by Taste