Vegetarian recipe for a warm Char-grilled Summer Salad

100 g fresh green asparagus
Ina Paarman’s Green Onion Seasoning
2 T (30 ml) olive oil
1 x 250 g Ina Paarman’s Char-grilled Mushrooms
1 x 300 g Ina Paarman’s Char-grilled Shallots (optional)
4 smallish eggs, hard-boiled, peeled and halved
Ina Paarman’s Seasoned Sea Salt
small punnet of baby spinach
olive oil

How to
Season the asparagus with Green Onion Seasoning and drizzle with 1 T (15 ml) olive oil.

Grill briefly on a hot griddle pan until marked all round. Keep on one side.

Cut open the bag of Char-grilled Mushrooms and/or Char-grilled Shallots.

Place a colander or sieve over a smallish mixing bowl and decant the char-grilled vegetables into the sieve.

Reserve the vinaigrette in which the vegetables were packed.

Arrange the baby spinach on a platter. Add the char-grilled vegetables together with the grilled asparagus.

Top with halved hard-boiled eggs, seasoned with Seasoned Sea Salt.

Drizzle a little of retained vinaigrette and extra olive oil over the salad before serving.


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