- Serves: 6
- Cooks In: 10 minutes
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Ingredients
Method
Combine olive oil, vinegar, mustard, sugar and salt and pepper in a large ceramic bowl, whisk to combine. Add the mushrooms and stir to coat. Cover and stand 15 minutes.
Preheat barbecue plate on medium-high. Add mushrooms and any remaining dressing and barbecue for 3-4 minutes or until light golden and just tender. Remove to a bowl. Add the asparagus, barbecue 2-3 minutes, turning until tender and just charred. Remove to a plate.
Arrange the salad leaves on a platter, top with avocado, capsicum, asparagus, mushrooms and bocconcini. Season with salt and pepper, drizzle with extra virgin olive oil. Serve with barbecue steak, chicken or lamb.
Ingredients
Directions
Combine olive oil, vinegar, mustard, sugar and salt and pepper in a large ceramic bowl, whisk to combine. Add the mushrooms and stir to coat. Cover and stand 15 minutes.
Preheat barbecue plate on medium-high. Add mushrooms and any remaining dressing and barbecue for 3-4 minutes or until light golden and just tender. Remove to a bowl. Add the asparagus, barbecue 2-3 minutes, turning until tender and just charred. Remove to a plate.
Arrange the salad leaves on a platter, top with avocado, capsicum, asparagus, mushrooms and bocconcini. Season with salt and pepper, drizzle with extra virgin olive oil. Serve with barbecue steak, chicken or lamb.
