Char-grilled Summer Salad

Vary this salad with whatever you have in your grocery cupboard or fridge. Asparagus, now in season, is delicious grilled. The eggs give colour and the Char-grilled Antipasti Vegetables add a touch of class.


  • 100 g fresh green asparagus
  • Ina Paarman’s Green Onion Seasoning
  • 2 T (30 ml) olive oil
  • 1 x 250 g Ina Paarman’s Char-grilled Mushrooms
  • 1 x 300 g Ina Paarman’s Char-grilled Shallots (optional)
  • 4 smallish eggs, hard boiled, peeled and halved
  • Ina Paarman’s Seasoned Sea Salt
  • small punnet of baby spinach
  • olive oil

Season the asparagus 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 Char-grilled Mushrooms and/or Char-grilled Shallots.

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 on a platter. Add the char-grilled vegetables together with the grilled asparagus.

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.

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