- Serves: 6
- Cooks In: 10 minutes
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Ingredients
1/4 cup olive oil
2 tbs red wine vinegar
1 tbs Dijon mustard
1 tsp caster sugar
400g cup mushrooms, thickly sliced
1 bunch asparagus, ends trimmed
150g mixed salad leaves
1 avocado, peeled & diced
100g roasted red capsicum, cut into strips
100g bocconcini, torn in half
Extra virgin olive oil, to serve
Method
1
Combine olive oil, vinegar, mustard, sugar and salt and pepper in a large ceramic bowl, whisk to combine. Add the mushrooms and stir to coat. Cover and stand 15 minutes.
2
Preheat barbecue plate on medium-high. Add mushrooms and any remaining dressing and barbecue for 3-4 minutes or until light golden and just tender. Remove to a bowl. Add the asparagus, barbecue 2-3 minutes, turning until tender and just charred. Remove to a plate.
3
Arrange the salad leaves on a platter, top with avocado, capsicum, asparagus, mushrooms and bocconcini. Season with salt and pepper, drizzle with extra virgin olive oil. Serve with barbecue steak, chicken or lamb.
Ingredients
1/4 cup olive oil
2 tbs red wine vinegar
1 tbs Dijon mustard
1 tsp caster sugar
400g cup mushrooms, thickly sliced
1 bunch asparagus, ends trimmed
150g mixed salad leaves
1 avocado, peeled & diced
100g roasted red capsicum, cut into strips
100g bocconcini, torn in half
Extra virgin olive oil, to serve
