- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
There’s no need to drown your salad in olive oil — just finish with fresh basil, zesty lemon and sweet balsamic glaze.
Ingredients
- 4 slices (about 2cm thick) day-old sourdough bread (see note)
- Olive oil spray
- 1 garlic clove, halved
- 2 bunches asparagus, woody ends trimmed, halved crossways
- 1 large red capsicum, halved, deseeded, cut into strips
- 2 large zucchini, ends trimmed, cut into 1cm-thick slices
- 1 teaspoon finely grated lemon rind
- 1/2 cup fresh basil leaves
- 125g fresh ricotta, crumbled
- Balsamic glaze, to drizzle
Method
- Step 1Preheat a barbecue grill or chargrill on high. Spray the bread with oil. Cook on grill for 1-2 minutes each side or until lightly charred. Rub 1 side of each slice with the cut side of the garlic clove.
- Step 2Lightly spray the asparagus, capsicum and zucchini with oil. Cook on grill for 2 minutes each side or until tender and lightly charred. Transfer to a large bowl.
- Step 3Tear the bread into pieces and add to the bowl. Add the lemon rind, basil and ricotta. Toss gently to combine. Divide among serving plates. Drizzle over the balsamic glaze.
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
605 kj
Energy
4g
Fat Total
2g
Saturated Fat
4g
Fibre
9g
Protein
13mg
Cholesterol
164.11mg
Sodium
5g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
Sourdough bread is only available when baked in-store at Woolworths.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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