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 Sun-dried Tomatoes
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 Sun-dried Tomatoes.
Place a colander or sieve over a smallish mixing bowl and decant the Sun-dried Tomatoes into the sieve.
Reserve the vinaigrette in which they were packed.
Arrange the baby spinach or butter lettuce on a platter. Add the Sun-dried Tomatoes together with the grilled asparagus or beans.
Top with halved hard-boiled eggs, seasoned with Seasoned Sea Salt.
Drizzle some of the retained vinaigrette and extra olive oil over the salad before serving.