4 servings
Prep: 25 mins,
Cooking: 20 mins
The perfect salad for a weekday lunch or braai side dish on the weekends.
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Ingredients (16)
VINAIGRETTE
80 ml | butter — cubed |
2 | garlic cloves |
30 ml | red wine vinegar |
30 ml | tahini paste |
15 ml | Dijon mustard |
15 ml | wholegrain mustard |
125 ml | water |
salt and freshly ground black pepper |
GARLIC CRUMBS
250 ml | ciabatta — diced |
2 | garlic cloves |
SALAD
20 | asparagus spears — spears |
20 | prosciutto — slices |
olive oil — for frying | |
200 g | chevin goats milk cheese |
250 ml | edamame beans — blanched |
fresh basil |
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