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How to make Barbecued baby capsicum and asparagus salad

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 1 x 175g punnet Vine Sweet Minicaps baby capsicums, halved lengthways, deseeded
  • 2 bunches asparagus, woody ends trimmed, halved diagonally
  • Olive oil spray
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 x 180g ctn Persian feta, drained, oil reserved
  • 1 bunch watercress, sprigs picked, washed, dried
  • 60g Sunbeam Dry Roasted Almonds, halved lengthways

Method

  • Step 1 Preheat a barbecue grill or chargrill on medium-high. Lightly spray the baby capsicum and asparagus with olive oil spray. Cook on grill for 2-3 minutes each side or until vegetables are tender and slightly charred. Transfer to a large bowl.
  • Step 2 Combine the lemon juice, mustard and 2 tablespoons of reserved oil in a bowl. Season with salt and pepper.
  • Step 3 Add feta and watercress to capsicum mixture and toss until combined. Divide among serving plates. Drizzle over the dressing. Sprinkle with almonds to serve.