Caviar Medley Salad with Lemon Mint Pesto and Grilled Asparagus(Serves: 4)

Ingredients

  • 2 c. water
  • 227g Caviar Medley
  • Pesto:

  • 1/4 c. pine nuts, toasted
  • 2 cloves garlic, peeled
  • 2 T. parmesan, shredded
  • ½ t. salt
  • 1 c. fresh mint leaves
  • 3 T. lemon juice, fresh squeezed
  • 3 T. extra virgin olive oil
  • Salad:

  • ½ c. grilled asparagus spears, 2.5cm cut
  • ½ c. grape or cherry tomato halves
  • ½ c. spring carrots, 0.5cm slice, lightly blanched
  • 1 T. capers, drained
  • 2 t. olive oil
  • Salt and black pepper to taste

Recipe

  • Bring 2 cups water to a boil. Stir in Caviar Medley. Bring back to a boil, cover and reduce to a simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
  • Spread rice onto full hotel pan or sheet pan and cool immediately.
  • Combine all ingredients for pesto (except olive oil) in food processor. While processing, slowing drizzle olive oil in until desired texture is achieved.
  • To make the salad, combine asparagus pieces, tomato halves, carrot slices, capers, olive oil and pesto and mix well. Season with salt and pepper.
  • Serve with grilled chicken, fish or lamb kabobs.
 

Products for this recipe

Fine Salt Standing Pouch - Himalayan Salt - 300g

Fine Salt Standing Pouch - Himalayan Salt - 300g

Fine Salt Standing Pouch
Pink Rock Salt with Grinder - Himalayan Salt - 200g

Pink Rock Salt with Grinder - Himalayan Salt - 200g

Rock Salt with Grinder - Himalayan Salt -
Pink Rock Salt & Organic Black Pepper Grinder 200g

Pink Rock Salt & Organic Black Pepper Grinder 200g

Rock Salt & Organic Black Pepper
Caviar Medley 500g

Caviar Medley 500g

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