Char-grilled Spring Salad

Serves 4
Vary this salad with whatever you have in your grocery cupboard or fridge. Asparagus or fine green beans are delicious grilled. Hardboiled eggs give colour and the Char-grilled Antipasti Vegetables add a touch of class.

You will need

100 g fresh green asparagus or fine green beans
Ina Paarman’s Green Onion Seasoning
2 T (30 ml) olive oil
Ina Paarman’s Char-grilled Peppers or Shallots
4 smallish eggs, hard boiled, peeled and halved
Ina Paarman’s Seasoned Sea Salt
baby spinach or butter lettuce
olive oil


Season the asparagus or green beans with Green Onion Seasoning and drizzle with 1 T (15 ml) olive oil.
Grill briefly on a hot griddle pan until marked all round. Keep on one side.
Cut open the bag of Shallots or Peppers.
Place a colander or sieve over a smallish mixing bowl and decant the char-grilled vegetables into the sieve.
Reserve the vinaigrette in which the vegetables were packed.
Arrange the baby spinach or butter lettuce on a platter. Add the char-grilled vegetables together with the grilled asparagus or beans.
Top with halved hard-boiled eggs, seasoned with Seasoned Sea Salt.
Drizzle a little of retained vinaigrette and extra olive oil over the salad before serving.