Recipe – Summer Asparagus and Zucchini Salad
Ingredients
| For the Salad: | For the Dressing: |
| 4 bunches asparagus, trimmed and cut into 5cm lengths | 2 garlic cloves, crushed |
| 2 medium zucchini, halved lengthways and cut into 2 cm slices | 4 tbsp olive oil |
| 6 yellow squash, trimmed and quartered | 3 tbsp honey |
| Salt and freshly ground black pepper | 1 lemon, zested and juiced |
| 1/2 cup whole hazelnuts | Freshly ground black pepper |
| 1/2 bunch parsley | |
| 1/2 bunch fresh dill |
Directions
Step 1 – Combine all of the dressing ingredients in a jar and shake well. Set aside.
Step 2 – Prepare the BBQ for direct cooking over medium heat (180 – 200°C). Preheat a Weber stainless steel grill pan. When the pan is hot, add the hazelnuts and toast, stirring regularly, until the skins start to blacken. Remove from the BBQ and place the nuts into a clean tea towel and rub until most of the skins are removed. Coarsely chop the hazelnuts and set aside.
Step 3 – Add the vegetables to the grill pan and season with salt and pepper. Cook, turning regularly, until the vegetables begin to char and soften. Remove from the BBQ and set aside to cool to room temperature.
Step 4 – To assemble the salad, toss the hazelnuts together with the vegetables and herbs. Shake the dressing and pour over the salad, then serve immediately.
