GRILLED KIPFLER POTATOES , ASPARAGUS & CAPSICUM WITH SALSA VERDE
SERVES 10 PREP 15 MINS COOK 10 MINS $2.90 A SERVE
1/2 cup firmly packed basil leaves 1/2 cup firmly packed flat-leaf parsley leaves
1/4 cup firmly packed mint leaves 1 tbsp drained capers
1 tbsp lemon juice
2 anchovy fillets
1/3 cup olive oil 10 kipfler potatoes, cut in half lengthwise 2 bunches asparagus
450g jar whole roasted capsicum, drained
ONE To make the Salsa Verde, process herbs, capers, juice, anchovies and half the oil in a food processor until well combined. Season. TWO Preheat a barbecue grill to high.
Cook potatoes in large saucepan of boiling water for 5 mins; drain. Combine potatoes, asparagus, capsicum and remaining oil in a bowl; season. Grill vegetables in batches for 5 mins or until browned. Arrange on a serving platter. Serve with Salsa Verde.