Charred asparagus, green beans and tomato salad with herb salsa


Charred asparagus, green beans and tomato salad with herb salsa | Harris Farm Markets

A simple herb salsa of mint, parsley and preserve lemon brings this simple spring vegetable salad to life. Add buffalo mozzarella or BBQ meat for a winning combination.


For the salad:

  • 500g green beans (ends trimmed)

  • 2-3 bunch’s asparagus (ends trimmed)

  • 400g snacking tomatoes (mixed colours, sliced in half)

  • 2 Buffalo mozzarella balls

  • Olive oil for cooking


For the herb salsa:

  • 1/2 bunch mint leaves (finally chopped)

  • 1/2 bunch parsley leaves (finally chopped)

  • 1 tbsp capers (rinsed)

  • 1/2 tbsp preserved lemon rind only (finally chopped)

  • 1/4 red onion (very thinly sliced)

  • 3 tbsp olive oil

  • 1 tbsp sherry vinegar

  • Pinch sea salt

  • Pinch cracked pepper



  1. Combine all the herb salsa ingredients into a small bowl, stir well to combine and set aside.

  2. The herb salsa can be made ahead of time to allow all the flavours to come out.

  3. Steam the green beans until cooked, drain and set aside.

  4. 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.

  5. Add to a large mixing bowl the cooked green beans, charred asparagus and the tomatoes sliced in half. Spoon over the herb salsa and mix through.

  6. Serve the vegetables piled up on a serving platter, add the buffalo mozzarella roughly ripped up over the top. Add a pinch of pepper and sea salt over the top followed by an extra drizzle of olive oil over the mozzarella.



Serves: 4

Prep / cook time: 25 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.