Char Grilled Potato, Cherry Tomato & Asparagus Salad

INSTRUCTIONS

1. Place whole potatoes into a pot of water and salt generously.
2. Bring to the boil and simmer for 10 minutes until a skewer enters the potato easily.
3. Drain and rest potatoes until cool enough to handle.
4. Slice the potatoes into 3 lengthwise and oil generously along with the asparagus and cherry tomatoes.
5. Pre-heat BBQ grill to medium high.
6. Start by grilling the potatoes on each side until charred.
7. Add asparagus and tomatoes to BBQ and cook for 2 minutes, turning a couple of times.
8. Remove all vegetables to a tray.
9. Mix the lemon juice and olive tapenade and season to taste with salt and pepper.
10. Create a stack of vegetables on a serving platter and drizzle liberally with your tapenade.
11. Dot with goats cheese and finish with sprouts and pepita seeds.
12. Serve in a generous wide bowl.