The perfect salads to accompany your bbq

Late spring is the perfect time to get the barbecue out of hiding, clean it off and get it prepared to make fresh and easy alfresco meals. The warmer months see many New Zealand families frequently dining on barbecued meat and salads. While you can simply wash off a lettuce and slice a tomato, it is great to build up a repertoire of interesting and easy-to-make salads. Lightly cooked greens are great for adding substance to salads,
while feta is a good cheese for crumbling through a salad and grilled haloumi cheese is
pure decadence!

Asparagus, broad bean, haloumi and cherry tomato salad

2 bundles asparagus, ends snapped off
1 cup double podded broad beans
2 cups mesclun salad mix
1 punnet cherry tomatoes, halved
½ cup almonds, lightly toasted
3 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
1 tsp Dijon mustard
½ tsp salt
180g haloumi, cut into slices

Asian style green salad

100g rice vermicelli noodles
150g green beans
1 head broccoli, divided into florets
1 cup double podded broad beans
½ tsp sugar
2 Tbsp rice wine vinegar
1 Tbsp sesame oil
½ tsp grated lime rind
1 Tbsp lime juice
2 Tbsp oil
1 tsp salt
2 tsp finely chopped red chilli
2 Tbsp sesame seeds, lightly toasted