Time: 15 minutes
Ingredients
- 1 bunch asparagus
- 2 red onions, halved
- ½ roasted pumpkin, skin on
- 1 tomato, bite size pieces
- 100g kalamata olives, pitted
- 150g feta, crumbled
- handful of mint leaves
- olive oil
- pepper
Method
- Drizzle asparagus with a little oil and sprinkle with salt.
- Place asparagus and onions on the grill and cook, turning occasionally for around 10 minutes or until vegetables soften. Remove from grill and cut asparagus into bite-sized pieces.
- Arrange vegetables nicely on a large plate. Top with olives, feta and mint. Drizzle with a generous amount of olive oil, season with fresh cracked pepper and serve.