Salads

Grilled Asparagus Salad

To save time, use 150g semi roasted tomatoes purchased from the deli instead of preparing your own.

Serves 4.
Prep Time: 5 minutes.
Cooking Time: 15 minutes.

Ingredients

• 10 Saladette® truss tomatoes
• 2 bunches fresh asparagus spears, trimmed
• 60g baby rocket
• 8 slices prosciutto
• 2 tbsp olive oil
• Cracked black pepper
• 1/3 cup parmesan shavings

 Dressing

• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lime juice
• 2 tsp brown sugar
• 1/4 cup basil leaves, shredded

Cooking Instructions

• Preheat the oven to 180°C. Halve the tomatoes. Place cut side up, on a lined baking tray with the prosciutto, drizzle with 1 tbsp olive oil and season with pepper. Bake for 15 minutes or until the tomatoes are tender and prosciutto is crisp. Let cool.
• Meanwhile, heat a ribbed grill pan or barbeque over a high heat. Lightly brush the asparagus with 1 tbsp olive oil and grill for 1 minute each side. Remove from the heat and set aside.
• To make the dressing, shake all ingredients together in a screw top jar until the sugar dissolves.
• Arrange the rocket and asparagus on serving plates, top with tomatoes, prosciutto and parmesan. Drizzle with dressing and serve as a light meal or to accompany grilled meat.