herald

Wednesday 7 December 2016

INGREDIENTS

instructions

INGREDIENTS

1 red and 1 yellow pepper, each deseeded and quartered

10-15 asparagus spears

1 courgette, sliced into 1cm discs

1 tbsp olive oil

2 tbsp extra virgin olive oil

15g rocket or flat leaf parsley, leaves chopped

10g fresh basil, leaves

Salt and black pepper

50g mature farmhouse Gouda shavings, eg Coolea

1/2 tsp balsamic vinegar

METHOD

1. Heat the barbecue, grill the peppers, skin side down, until the outer skin is blackened. Place in a bowl, cover with cling film and leave for 20 minutes (trapping the steam which loosens skins). Peel and slice into strips.

2. Snap off the hard woody ends from each asparagus spear. Brush asparagus and courgettes with olive oil and season with salt and pepper. Grill for 5-10 minutes until charred on the outside. Cut in half.

3. Combine all the warm vegetables in a bowl and toss in the extra-virgin olive oil and balsamic.

4. To serve, combine the chargrilled vegetables with the rocket, basil and shavings of mature farmhouse Gouda.

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