Bar­be­cue as­para­gus nicoise salad

Gatton Star - - TASTE LIFE -

A FRESH, fast and fab­u­lous dish for your next bar­be­cue – fresh tuna and as­para­gus only take min­utes to cook to cre­ate the base for this yummy main meal salad. SERVES: 4 In­gre­di­ents 12 as­para­gus spears, woody ends re­moved

12 slices prosciutto

2 tbs olive oil

1–2 gar­lic cloves, crushed Baby truss toma­toes Turk­ish bread, sliced

1 wedge of your favourite Brie 1 wedge of your favourite blue cheese

8 chat pota­toes

2 bunches as­para­gus, woody ends re­moved

2 x 300g tuna fil­lets

2–3 tsp olive oil

4 eggs, hard­boiled, peeled and halved

12 baby truss toma­toes

cup kala­mata olives

1–2 baby cos let­tuces

1 cup fresh Ital­ian pars­ley leaves 6 an­chovy fil­lets, drained and torn

Fresh pars­ley or basil leaves, to serve 2⁄3 DRESS­ING: 3 tbs olive oil

1 tbs red vine­gar

1 gar­lic clove, crushed

1 tsp Di­jon mus­tard Black pep­per and lemon juice to taste


Pre­pare dress­ing: Whisk all in­gre­di­ents to­gether in a small bowl and set aside.

Steam or boil pota­toes un­til tender, about 10 min­utes. Drain well and set aside to cool.

Pre heat bar­be­cue or cast iron grill pan. Lightly coat as­para­gus and tuna fil­lets with a lit­tle olive oil and sear each side 2–3 min­utes un­til lightly coloured. Take care not to over cook so tuna is rare in­side and as­para­gus is just tender but still bright green.

Re­move from pan and set aside for 5 min­utes to cool. Cut tuna into di­ag­o­nal slices and cut as­para­gus spears in half. To serve, ar­range all in­gre­di­ents on a serv­ing plat­ter. Just be­fore serv­ing driz­zle pre­pared dress­ing over salad, sea­son with freshly ground black pep­per and scat­ter with fresh pars­ley.

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