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Roasted Asparagus & Tomato Salad

Serve as a deliciously healthy lunch or light dinner or even as a side to a meat dish.


Serves 4-6


3 bunches of asparagus

250g cherry tomatoes, halved

60g olives, coarsely chopped

2 garlic cloves, thinly sliced

extra virgin olive oil, for drizzling

Salt and freshly ground black pepper

Zest of 1 unwaxed lemon


Preheat the oven to 200ºC.


Snap off and discard ends of asparagus, then lay on a large baking tray.


Scatter the tomatoes, olives and garlic over the asparagus and then drizzle with olive oil. Season with salt and pepper.

Roast for 15-20 minutes, until the asparagus is tender and the tomatoes have softened.

To serve

Finely grate the lemon zest over the top.

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