Grilled Harissa Asparagus Salad

Serves 2

About this recipe

  • 2 tsp Harissa paste
  • 160g Asparagus
  • 1 tbsp Olive oil
  • 160g Frozen peas
  • 60g Pumpkin seeds
  • 15g Dill, roughly chopped
  • 30g Sundried tomatoes, finely chopped
  • 1 tbsp Olive oil
  • 2 tbsp Yoghurt (or dairy free/vegan alternative)

Mix the harissa paste with 2 tbsp water, stir until smooth, then set aside.

Heat a grill pan over a medium heat. Add the asparagus and dry fry for 4 minutes, turning the stems over half way through cooking. You may need to cook for a few minutes longer if using larger asparagus stems.

Add the frozen peas and cook for 2 minutes, or until hot through. Remove the pan from the heat.

Add the pumpkin seeds, dill, sundried tomatoes and harissa paste, along with 1 tbsp olive oil, and toss to coat the asparagus.

Serve immediately with the yoghurt marbled over the top.

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