Name: Spiced asparagus and bean salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 280 gram jar mixed char-grilled vegetables, drained; reserve oil; 1 teaspoon ground turmeric; 1 tablespoon ground cumin; 2 cloves garlic, crushed; 1 bunch (170g) asparagus, cut into 3 cm lengths diagonally; 1 small red onion, cut into thin wedges; 2 400 g cans 4-bean mix, rinsed; 2 tablespoon lemon juice; 100 gram baby salad leaf mix

Ingredients

280 gram jar mixed char-grilled vegetables, drained; reserve oil

1 teaspoon ground turmeric

1 tablespoon ground cumin

2 cloves garlic, crushed

1 bunch (170g) asparagus, cut into 3 cm lengths diagonally

1 small red onion, cut into thin wedges

2 400 g cans 4-bean mix, rinsed

2 tablespoon lemon juice

100 gram baby salad leaf mix

Method

1.Heat 1 tablespoon of the reserved oil in a medium frying pan over moderately high heat. Add turmeric, cumin and garlic; cook and stir for 30 seconds or until fragrant.

2.Add asparagus; cook and stir for 2-3 minutes or until tender. Cool slightly. Transfer to a large serving bowl. Add remaining ingredients. Season. Toss to combine. Serve.

Buy mixed char-grilled vegetables at the deli counter. Use a selection of capsicum, kumara, eggplant and mushroom if preferred. Make ahead: Prepare salad, without leaf mix, a day ahead. Cover, then refrigerate. Add leaf mix just before serving.
Note

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Ingredients

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