Thankyou so much Chef Liz Egan and fabulous judge on MKR Australia,  so busy with many other projects but still took the time out to send this fabulous Gluten Free Recipe, for Coeliac in the City members.

Please enjoy and go on over the Liz’s website for more lovely recipes and read her fabulous story

Here is her fabulous recipe

BBQed Asparagus and Potato Salad with Egg and Crispy Olives

I defy you not to love this dish. It doesn’t seem to matter how much I make, I never seem

to have leftovers! It’s a great partner to any BBQ meat, or fish, and sometimes when we’re

having a vegetarian day, I’ll serve it with BBQed or panfried haloumi. And what’s not to

love about haloumi?

Serves 4-6 as an accompaniment

Heat oven to 220 C, and turn on BBQ to HIGH.

80 grams pitted, halved kalamata olives

1kg chat potatoes, halved

3 eggs, hard boiled, peeled and grated

4 bunches thin asparagus, woody ends removed

2 spring onions, green part only, thinly sliced on diagonal

100 ml olive oil

Toss olives in 20ml olive oil and roast until very dry, about 15 mins.

Toss potatoes in 60 ml olive oil, salt and pepper, then roast, shaking tray often, until crispy,

well browned and cooked through,( or parboil then BBQ until nicely brown and cooked

through )

Toss asparagus spears with 20ml oil and season with salt and pepper, then BBQ until

well browned, even slightly blackened in parts.

To serve;

In a large shallow serving dish place asp, pots, spring onions and dress.

Mix egg and crumbled olives and sprinkle over salad and serve


1tbp Dijon

1clove garlic crushed

1tbsp each balsamic and red wine vinegar

2tbsp olive oil

Salt and pepper

Mix everything but oil in a bowl, then with a fork and constantly whisking, slowly add the oil

to emulsify the dressing.

Notes: asparagus can be panfried for a similar result if BBQ isn’t available…