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

Submitted by eloise roberts on Tue, 09/28/2021 - 16:23

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.