British asparagus with balsamic mushroom and feta salad

Easy Food Recipes and Cooking - British asparagus with balsamic mushroom and feta salad

Serves 4
• 12 asparagus spears, trimmed and peeled
• 1 quantity balsamic mushrooms (below)
• 1 medium ripe avocado, peeled and diced
• ¼ cup lightly roasted pumpkin seeds
• 150g feta, diced
• 2 handfuls mixed salad leaves
• Salad dressing of your choice
• Salt and pepper to taste

Kamado Joe roasted balsamic field mushrooms
• 6 large field mushrooms
• 50ml balsamic vinegar
• 125ml olive oil
• 2 sprigs thyme
• 2 cloves garlic, roughly chopped

Toss the mushrooms with the rest of the ingredients and season to taste. Marinate for 2 hours.

Place on the Kamado Joe grill and cook for 4 to 6 minutes at 425ºF–500ºF, turning them a few times.

Asparagus Use the Kamado Joe heat deflector plate and place your asparagus on the grill. Cook for 1  minute, turn over and cook for 1 more minute. Remove and set aside, season.

Assembly Combine the salad leaves and pumpkin seeds in a large bowl, add a little of the dressing of your  choice plus the avocado and feta, mix well.

Divide salad mixture among 4 plates. Place the balsamic mushrooms on top and finally add the asparagus.  Pour more dressing around the salad and serve.