CHARGRILLED PIECES SPRING SALAD WITH ASPARAGUS

This fresh salad is the perfect meat free addition to your specials board. 

  • Vegetarian
  • High in protein
  • High in fibre
  • Full of flavour 
  • 0:20 TIME
  • 10 Portions
  • 435 calories
  • easy

Method

550g HARVEST GOURMET® Vegetarian Chargrilled Pieces 

2 bunch of radishes, washed 

2 head of butterhead, washed 

500 g snow peas, washed 

2 spring onions 

1kg green asparagus 

250 ml Greek yoghurt 

8 tbsp grated Parmesan cheese 

8 tbsp olive oil 

4 tsp mustard 

3 tsp dried tarragon 

2 lime, squeezed 

Remove the salad leaves, tear them into coarse pieces and spread over 10 plates. 

Clean the radishes, leave a piece of stem and halve them in the length. Bring a pot of water to a boil and boil the snow peas for 1 minute, drain and rinse. Cut the spring onions into rings and scoop all the vegetables over the lettuce. 

Heat a grill pan. Spoon the asparagus with 2 tablespoons of oil and the HARVEST GOURMET® Vegetarian Chargrilled Pieces with the rest of the oil. Roast the asparagus for about 5 minutes, after half of the time scoop the Chargrilled Strips into the pan and roast them. 

Meanwhile, mix the yoghurt, parmesan cheese, mustard, tarragon and lime juice into a dressing. Spoon the grilled pieces and asparagus on the salad and add the dressing. 

Chef's Tip

  • Experiment with different types of dressings for this recipe 

NUTRITION

Nutrient 

Per Serve 

Energy (kJ)  

1570 

Energy (Cals)  

375  

Protein (g)  

21.3 

Total fat (g)  

17.7 

Saturated fat (g)  

2.6 

Carbohydrate (g)  

24.0 

Sugars (g)  

14.5 

Dietary fibre (g)  

15.7 

Sodium (mg)  

1105