- 1/4 cup olive oil
- 2 tbs red wine vinegar
- 1 tbs Dijon mustard
- 1 tsp caster sugar
- 400g cup mushrooms, thickly sliced
- 1 bunch asparagus, ends trimmed
- 150g mixed salad leaves
- 1 avocado, peeled &diced
- 100g roasted red capsicum, cut into strips
- 100g bocconcini, torn in half
- Extra virgin olive oil, to serve
| - Combine olive oil, vinegar, mustard, sugar and salt and pepper in a large ceramic bowl, whisk to combine. Add the mushrooms and stir to coat. Cover and stand 15 minutes
- Preheat barbecue plate on medium-high. Add mushrooms and any remaining dressing and cook for 3-4 minutes or until light golden and just tender.
- Remove to a bowl. Add the asparagus, cook 2-3 minutes, turning until tender and just charred. Remove to a plate
- Arrange the salad leaves on a platter, top with avocado, capsicum, asparagus, mushrooms and bocconcini.
- Season with salt and pepper, drizzle with extra virgin olive oil. Serve with steak, chicken or lamb
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