Tomato, Coriander and Olive Oil Salsa with BBQ Green Vegetables
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Tomato, Coriander and Olive Oil Salsa with BBQ Green Vegetables
Recipe By Michael Weldon
Ingredients
250 g green beans
250 g snow peas
250 g asparagus
250 g Coles Brussels sprouts
Squeaky Gate extra virgin olive oil
sea salt
Salsa
2 large tomatoes, diced finely
1 shallot, diced finely
½ bunch coriander, chopped finely
1 small garlic clove, grated finely
½ cup Squeaky Gate extra virgin olive oil
1 tbs Coles finest white wine vinegar
½ tsp sea salt
½ tsp pepper
Garnish
¼ cup roasted cashews chopper
coriander leaves
Method
Heat a bbq until it begins to smoke.
Add the vegetables to a bowl and dress with olive oil and a pinch of salt, toss to coat evenly. Add the vegetables to the grill, until charred and just cooked through. Each vegetable with take slightly different lengths of time.
In bowl combine all the ingredients for the salsa and mix together.
Once the vegetables are cooked arrange on a large serving platter. Spoon the dressing over the vegetable evenly, so each is coated in a little dressing. Garnish with cashew nuts and coriander.
