Barbecue asparagus nicoise salad
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.