Char Grilled Potato, Cherry Tomato & Asparagus Salad

Cooking Time 25 mins

Serves 4


  • 500g Royal Blue potatoes
  • 1 bunch asparagus, trim the bases
  • 1 punnet cherry tomatoes
  • ¼ cup Extra Virgin Olive Oil
  • ½ cup green olive tapenade
  • Juice of a lemon
  • 200g Goat's cheese
  • 2 tbsp pepitas
  • 1 handful sunflower sprouts
  • Salt and pepper

Blue Potatoes

Yellow Potatoes


  1. Place whole potatoes into a pot of water and salt generously.
  2. Bring to the boil and simmer for 10 minutes until a skewer enters the potato easily.
  3. Drain and rest potatoes until cool enough to handle.
  4. Slice the potatoes into 3 lengthwise and oil generously along with the asparagus and cherry tomatoes.
  5. Pre-heat BBQ grill to medium high.
  6. Start by grilling the potatoes on each side until charred.
  7. Add asparagus and tomatoes to BBQ and cook for 2 minutes, turning a couple of times.
  8. Remove all vegetables to a tray.
  9. Mix the lemon juice and olive tapenade and season to taste with salt and pepper.
  10. Create a stack of vegetables on a serving platter and drizzle liberally with your tapenade.
  11. Dot with goats cheese and finish with sprouts and pepita seeds.
  12. Serve in a generous wide bowl.

TIP: Perfect served with BBQ Salmon

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