Free Healthy Recipe - BBQ Asparagus Nicoise Salad

Dairy free, Low GI, Wheat Free

A fresh fast and fabulous dish for your next BBQ - fresh tuna and asparagus only take minutes to cook on the BBQ to create the base for this yummy main meal salad.
Recipe courtesy of Asparagus Australia

Ingredients

8 chat potatoes

2 bunches asparagus, woody ends removed

600 g tuna fillets

2 tsp extra virgin olive oil (see olive oil)

4 eggs hardboiled, peeled and halved

12 baby truss tomatoes

²/3 cup kalamata olives

1 cos lettuce washed

1 cup parsley leaves

6 anchovy fillets drained and torn

3 tbs extra virgin olive oil (see olive oil)

1 tbs red wine vinegar

1 clove garlic, crushed

1 tsp Dijon mustard

1 lemon juiced, to taste

cracked black pepper

Method

Prepare dressing: Whisk all ingredients together in a small bowl and set aside.
Steam or boil potatoes until tender, about 10 minutes. Drain well and set aside to cool.
Preheat BBQ or cast iron grill pan. Lightly coat asparagus and tuna fillets with a little olive oil and sear each side 2-3 minutes until lightly coloured. Take care not to overcook so tuna is rare inside and asparagus is just tender but still bright green.
Remove from pan and set aside for 5 minutes to cool. Cut tuna into diagonal slices and cut asparagus spears in half. To serve, arrange all ingredients on a serving platter. Just before serving drizzle prepared dressing over salad, season with freshly ground black pepper and scatter with fresh parsley.

Makes 4 servings

Prep Time:
Cooking Time:	15 mins
Ready in:
Suitable for:
Dinner

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Nutritional Information - Per Serve
Kj	2691 kj
Calories	643 kcal
Fat	30 g
Saturated Fat	7 g
Total Carbohydrate	33 g
Total Protein	53 g
Fibre	8 g

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