Free Healthy Recipe - Asparagus, Mini Roma and Caperberry Salad

Low carbohydrate, Low GI

With fresh food you don't need too many ingredients and conflicting flavours to make a delicious dish. Served with wholegrain sourdough bread, this salad needs nothing else to accompany it.

24 mini Roma tomatoes
1 tsp thyme, finely chopped
3 cups mixed greens
20 caperberries halved, with the stalks removed
½ cup pecorino cheese, shaved
1 bunch asparagus, blanched

Preheat the oven to 160 degrees Celsius.

Slice the roma tomatoes in half and arrange them on a baking tray. Brush with olive oil and sprinkle the chopped thyme over them. Place in the oven to slow roast for 25 - 30 minutes.
Wash and dry the salad green and place them in a bowl. Combine the olive oil and balsamic and toss through the greens.
Lay the dressed greens on a platter, arrange the caperberries and roasted tomatoes over with the asparagus and sprinkle shaved pecorino and cracked pepper over the top.

Note: Caperberries are the fruit and capers and the buds of a wild flowering bush, Capparis Spinosa, which grows prolifically along the coastline of Spain. They have a less intense flavour than capers and are available in jars or from the deli counter.

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 30 mins
Ready in: 35 mins

Suitable for:
Entree, Lunch, Salad
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Nutritional Information - Per Serve
Kj 844 kj
Calories 202 kcal
Fat 18.1 g
Saturated Fat 4.5 g
Total Carbohydrate 3.2 g
Total Protein 5.8 g
Fibre 2.3 g

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