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Clean15
20 minutes
BBQ
One pot

Grilled Portobello & Asparagus Salad

with Crisp Greens, Cherry Tomatoes & Feta

Cooking time

15 minutes

Servings

2/4

Calories

410 /serving

Say hello to a standout salad that can hold its own come suppertime. To make a meal of it, you’ll coat your veggies in a tangy, garlicky mixture before they hit the grill: both your thick and meaty portobellos, the carnivore’s mushroom, and spears of asparagus take no time to cook on the BBQ (or grill pan). Juggle them with vibrant greens, cherry tomatoes and salty cubes of feta, and an amazing whole-grain mustard vinaigrette.

We will send you:

  • 140g Multicoloured cherry tomatoes
  • 1 Garlic clove
  • 1 Head of lettuce
  • ½ Bunch of asparagus
  • 5 Portobello mushrooms
  • 15ml Whole-grain mustard
  • 15ml White wine vinegar
  • 30g Feta
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard, Sulphites

You will need:

Olive oil
Oil
Salt & pepper
Grill pan (or BBQ)
Total Fat
33 g
Saturated Fat
6 g
Sodium
740 mg
Total Carbs
24 g
Sugars
11 g
Protein
14 g
Fibres
8 g
Preparation
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Grill the vegetables
Heat the BBQ on high, making sure to oil the grill first. Mince the garlic. Snap off the stem ends of the asparagus. In a large bowl, combine the mushrooms and asparagus with a drizzle of olive oil and ½ the garlic; season with ⅔ of the spice blend and S&P. Add the asparagus and mushrooms to the BBQ (or to a grill pan heated on medium-high with a drizzle of oil), reserving the bowl. Cook, 2 to 3 minutes per side for the asparagus, and 6 to 7 minutes per side for the mushrooms, until cooked through. Transfer to a cutting board.
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Mise en place
Halve the cherry tomatoes. In the reserved bowl, make the vinaigrette by combining the white wine vinegar, whole-grain mustard, 3 tbsp oil (double for 4 portions) and as much remaining garlic as you’d like; season with the remaining spice blend and S&P to taste. Cut the grilled asparagus into 1-inch pieces and slice the grilled mushrooms into ½ inch pieces.
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Make the salad
Roughly chop the lettuce, discarding the root end. To the bowl of vinaigrette, add the cherry tomatoes, lettuce, ½ the feta and the grilled vegetables.
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Plate your dish
Divide the salad between your bowls. Garnish with the remaining feta. Bon appétit!