• 50ml olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp caster sugar
  • 400g cup mushrooms, thickly sliced
  • 1 bunch asparagus, trimmed
  • 150g mixed salad leaves
  • 1 avocado, diced
  • 100g roasted capsicum, cut into strips
  • 100g bocconcini, torn in half
  • Extra virgin olive oil, to serve


1 Combine oil, vinegar, mustard, sugar, salt and pepper in a large bowl, whisk to combine. Add the mushrooms and stir to coat. Cover and stand 15 for mins.

2 Preheat barbecue plate. Add mushrooms and any remaining dressing and barbecue for 3-4 mins until light golden. Remove to a bowl. Add the asparagus, barbecue for 2-3 mins, turning until tender and just charred. Remove to a plate.

3 Arrange the salad leaves on a plate, top with avocado, capsicum, asparagus, mushrooms and bocconcini. Season with salt and pepper, drizzle with extra virgin olive oil. Serve with steak, chicken or lamb.