Charred asparagus, green beans and tomato salad with Salsa Verde

 

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.

INGREDIENTS:

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

  • Re-Purposeful Picks Salsa Verde


 

METHOD:

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

  2. 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.

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

  4. 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.