Easy Food Recipes and Cooking - British asparagus with balsamic mushroom and feta salad
Serves 4
Ingredients
• 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
Method
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.