Tomato, Coriander and Olive Oil Salsa with BBQ Green Vegetables

A delish recipe from our friends at Farm to Fork

Serves 4 
Preparation time
10 minutes
Cooking time 15 minutes


250g green beans

250g snow peas

250g asparagus

250g Brussels sprouts

Squeaky Gate extra virgin olive oil

Sea Salt


Tomatoes, coriander and olive oil salsa

2 large tomatoes, diced finely

1 shallot, diced finely

½ bunch coriander, chopped finely

1 small garlic clove, grated finely

½ cup Squeaky Gate extra virgin olive oil

1 tbs white wine vinegar

½ tsp sea salt

½ tsp pepper



¼ cup roasted cashews chopper

coriander leaves


Heat a bbq until it begins to smoke.

Add the vegetables to a bowl and dress with olive oil and a pinch of salt, toss to coat evenly. Add the vegetables to the grill, until charred and just cooked through. Each vegetable with take slightly different lengths of time.

In bowl combine all the ingredients for the salsa, mix together.

Once the vegetables are cooked arrange on a large serving platter. Spoon the dressing over the vegetable evenly, so each is coated in a little dressing. Garnish with cashew nuts and coriander.


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