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Roasted asparagus and yellow pepper salad


675g fresh asparagus, trimmed and cut into thirds
2 medium yellow peppers, seeded and diced
4 tablespoons olive oil
1 large red onion, thinly sliced
35g toasted flaked almonds
40g grated Parmesan cheese
120ml olive oil
3 tablespoons Dijon mustard
3/4 cloves of Barbismoked™Hot Chilli and Lime Smoked Garlic, minced
2 teaspoons lime juice
2 teaspoons sugar
1 teaspoon hot chilli sauce
herb seasoning to taste


Preheat oven to 200 C / Gas 6. Arrange the asparagus and yellow peppers in a single layer on a baking tray; drizzle with 4 tablespoons of olive oil.
Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat and cool completely.
In a bowl, toss together the asparagus, yellow peppers, onion, almonds and Parmesan cheese.
In a separate bowl, mix 120ml olive oil, Dijon mustard, garlic, lime juice, sugar, hot chilli sauce; season to taste. Pour over the salad and toss to coat.


Based on a recipe featured on All Recipes