Grilled asparagus with chilli feta

Make the most of delicious British asparagus with this great veg recipe for the barbecue.

Serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes

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You will need

200g Greek feta, drained
1 red chilli, washed, deseeded and chopped
½ x 28g pack of fresh flat leaf British parsley, washed, leaves picked and chopped
½ tablespoon olive oil

Put the block of feta on a square of foil. Top with half the chilli and parsley, then drizzle with the olive oil. Seal the parcel and place directly on the hot barbecue (or in a griddle pan) for 10-15 minutes.
Meanwhile, finely chop half the sunblush tomatoes and mix with the remaining chopped chilli and parsley and the 2 tablespoons of reserved oil. Set aside.
About 5 minutes before the feta is ready, slice the ciabatta in half horizontally and grill on the barbecue (or in a griddle pan) cut-side down, for 1-2 minutes. Grill the asparagus alongside the bread, turning frequently to prevent burning.
Slice the grilled ciabatta into fingers and serve alongside the asparagus with the warm chilli feta crumbled over the top and the sunblush tomatoes on the side.

* Please note, this recipe is not vegetarian as it contains feta.

Cook's tip: Use a hotplate to cook the spears if you have one, so the spears don’t fall through the grill.

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