Asparagus salad recipe

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This warm salad, with its crispy, cheesy, nutty croutons, is as good as a salad gets. Serve to friends and family and wait for the positive feedback. Before you know it, it will be the dish they are requesting at lunches or asking you to bring to get-togethers and BBQs.

  • Yield: 2 Servings


  • 1 red pepper, deseeded and cut into thick slices
  • 5 tbsp olive oil
  • Pinch of coarse sea salt
  • 10 thin asparagus stems
  • 250 g baby plum or cherry tomatoes
  • Pinch of sugar
  • 2 garlic cloves
  • 1 small courgette, thinly sliced
  • 2 tbsp (½ cup) nutritional yeast
  • 1 small ciabatta, torn into bite-size pieces
  • Black pepper, to taste
  • Rocket leaves
  • 150 g bag baby leaf and herb salad (optional)
  • 2 tbsp balsamic vinegar
How to Make It
  1. Preheat the oven to 180°C/160°C Fan/350°F/gas 4. Put the red pepper slices in a baking tray, drizzle with 4 tablespoons of the olive oil and sprinkle with coarse salt and bake for 20 minutes.
  2. Cut the asparagus into 2 cm (¾in) long pieces and add to the peppers in the baking tray along with the whole cherry tomatoes. Sprinkle with the sugar and cook for a further 10 minutes.
  3. Meanwhile, heat the remaining tablespoon of olive oil in a pan over a low heat, then add the garlic and cook until softened.
  4. Add the courgette slices to the pan, sprinkle with half of the nutritional yeast and cook for 15 minutes over a low heat. Remove the courgette slices using a slotted spoon and set aside.
  5. Mop up the oil and yeast from the pan with the ciabatta chunks, then season with black pepper and cook on the grill under on a low heat for 5 minutes until browned.
  6. In a large salad bowl, toss together the rocket, salad leaves, if using, and balsamic vinegar with all the roasted ingredients. Scatter over the ciabatta croutons to serve.

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