Grilled Harissa Asparagus Salad

Vegetarian
Grilled Harissa Asparagus Salad
Print
Share:
Prep: 5 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2 tsp harissa paste
  • 160 g asparagus
  • 1 tbsp olive oil
  • 160 g peas (frozen)
  • 60 g pumpkin seeds
  • 15 g dill roughly chopped
  • 30 g sundried tomatoesfinely diced
  • 2 tbsp yoghurt (dairy)or free from alternative
DinnerLunch

Prep: 5 mins Cooks: 10 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2 tsp harissa paste
  • 160 g asparagus
  • 1 tbsp olive oil
  • 160 g peas (frozen)
  • 60 g pumpkin seeds
  • 15 g dill roughly chopped
  • 30 g sundried tomatoesfinely diced
  • 2 tbsp yoghurt (dairy)or free from 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.

get started

The Doctor’s Kitchen App

Download our app to get access to all of our recipes, with specific suggestions tailored to your health needs.

SUBSCRIBE

Free 7 day meal plan

Sign up to our newsletter and receive a free copy of our breakfast, lunch and dinner plan to kick start your healthy eating.