Quick & Easy

Tossed vegetable salad with lemon, garlic and pine nuts

tossed vegetable salad with lemon, garlic and pine nuts
6
8M

Ingredients

Method

1.Blanch asparagus and beans in boiling water about 1 minute or until just tender. Drain and rinse under cold water.
2.Grill capsicum and eggplant on high about 3 minutes each side, or until browned lightly and tender. Cool to room temperature. Peel skin from capsicum and slice into thick pieces.
3.Place vegetables in large bowl. Add combined oil, juice, parsley, garlic and sambal oelek; toss to combine.
4.Serve sprinkled with pine nuts. Serve warm or at room temperature.

Bake pine nuts on oven tray in moderate oven about 5 minutes or until toasted.

Note

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