Charred Asparagus and Broccoli Salad

Don’t let the joy of spring be spoiled by those begrudging salad choices. Try this delicious recipe as part of our ‘Ode to Asparagus’ spring series!


  • 250g fresh asparagus spears
  • 250 stem broccoli
  • 2 red peppers, cored and cut into large cubes
  • 100ml extra virgin olive oil
  • 2tsp coarse sea salt
  • 1tsp ground black pepper
  • 100ml lemon juice
  • 100g feta cheese


  • 1tsp salt
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves garlic, crushed
  • A handful of fresh coriander, finely chopped
  • ½ cup extra virgin olive oil
  • ¼ cup fresh lemon juice

asparagus on braai


  1. Mix, the salt, lemon juice, pepper, olive oil, broccoli and asparagus in a bowl. Allow to marinate for about an hour.
  2. Heat a griddle pan or your braai, the grill needs to be hot.
  3. Mix all your dressing ingredients in a mixing bowl, except the olive oil. Using a hand blender, blend the ingredients till smooth. Slowly add the olive oil while blending, this will prevent you dressing from separating.
  4. Cook the asparagus, broccoli and peppers on the grill till they start to char, don’t let them burn, so constantly turn them.
  5. Place the charred vegetables on a platter and drizzle with the dressing. Top with the crumbled feta.

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