Grilled Vegetable Salad

Time: 15 minutes


  • 1 bunch asparagus
  • 2 red onions, halved
  • ½ roasted pumpkin, skin on
  • 1 tomato, bite size pieces
  • 100g kalamata olives, pitted
  • 150g feta, crumbled
  • handful of mint leaves
  • olive oil
  • pepper


  1. Drizzle asparagus with a little oil and sprinkle with salt.
  2. Place asparagus and onions on the grill and cook, turning occasionally for around 10 minutes or until vegetables soften. Remove from grill and cut asparagus into bite-sized pieces.
  3. Arrange vegetables nicely on a large plate. Top with olives, feta and mint. Drizzle with a generous amount of olive oil, season with fresh cracked pepper and serve.