AS­PARA­GUS, TOMATO AND BASIL SALAD

PREPA­RA­TION TIME: 10 MINS COOK­ING TIME: 5 MINS SERVES 4 (AS A NON-CARB SIDE)

Diabetic Living - - In Season -

3 bunches as­para­gus, woody ends trimmed, di­ag­o­nally sliced into 4cm pieces

50g (2 cups) mixed salad leaves

or baby spinach leaves

250g pun­net cherry

toma­toes, halved

1/2 cup small basil leaves

1 Tbsp finely shred­ded parme­san 1 Tbsp pine nuts or chopped

wal­nuts, toasted (see Cook’s tip)

Dress­ing

11/2 Tbsp white wine vine­gar 2 tsp ex­tra vir­gin olive oil 1 tsp honey

Freshly ground black pep­per

1 Bring a saucepan of wa­ter to the boil. Add as­para­gus. Re­turn to the boil. Drain and rinse un­der cold wa­ter to stop the as­para­gus cook­ing. Drain and pat dry with a clean tea towel or pa­per towel.

2 Put salad leaves, as­para­gus, toma­toes and basil in a bowl.

Toss to com­bine.

3 To make the dress­ing, whisk all the in­gre­di­ents in a small bowl.

4 Add dress­ing to salad and toss to com­bine. Place salad on a serv­ing plat­ter. Sprin­kle with parme­san and pine nuts. Serve.

COOK’S TIP

To toast nuts, heat a small non-stick fry­ing pan over medium. Add nuts and cook, stir­ring of­ten, for 3-4 min­utes or un­til lightly toasted.

En­joy the taste of sum­mer with ver­sa­tile fresh as­para­gus

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