INGREDIENTS:
1 punnet of mini Roma tomatoes, halved
425g of Asparagus Spears 420g can Edgell Four Bean Mix, drained
¼ cup fresh basil leaves
50g Danish feta, crumbled
2 tablespoons prepared light Balsamic dressing
METHOD: 1. Cook tomatoes on a hot barbecue for 1 minute on each side.
2. Arrange asparagus on a serving plate, top with drained Edgell
Four Bean Mix, cooked tomatoes, basil and feta cheese. Drizzle with
dressing and serve.
