Griddled Asparagus and Courgette with Apetina® Herbs & Spices

  • Cook: 20 min
  • Servings: 4


  • 500 g green asparagus
  • 500 g courgettes , finely sliced
  • 2 x 265 g Apetina® Herbs and Spices Cubes in Oil , oil drained
  • 90 g wild rocket leaves
  • 1 red chili pepper , finely sliced
  • Juice of one lemon
  • 3 tbsp olive oil
  • 1 tbsp extra virgin olive oil

Heat a griddle pan until very hot. Brush the asparagus with olive oil and place on the griddle for 2 minutes, turning occasionally. Remove and set aside to cool.

Brush the courgette slices with oil and cook on the griddle pan for 1 minute on each side or until charred and cooked. Remove and set aside to cool.

In a large bowl, add the asparagus, courgette and red chilli and dress with the extra virgin olive oil and lemon juice. Season with black pepper.

Scatter over the Apetina® Herbs and Spices and gently fold in the rocket. Divide between 4 plates and serve.


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