Moroccan Spiced Asparagus Salad with Tomato, Cherry Bocconcini & Spinach Dip

6 May 2015

“It goes very well with a little baby spinach dip & can be presented with a serve of grilled sour dough ...."

(Serves  6)


  • 2 bunches fresh green asparagus spears
  • 1 medium brown onion (diced small)
  • 30ml extra virgin olive oil
  • 1 tablespoon Screaming Seeds ‘Marrakesh Magic’
  • 1 punnet ripe cherry tomatoes
  • 24 cherry bocconcini
  • 30ml extra virgin olive oil
  • Salt flakes & freshly cracked black pepper to taste
  • 6 tablespoons spinach dip


  1. Place the roasting dish above the two centre burners & turn just those 2 burners on high.
  2. Heat for 5 minutes, then turn down to low.  Add 30ml extra virgin olive oil to roasting dish & add the diced onions.
  3. Fry for 1 minute then add "Marrakesh Magic".
  4. Cook for 30 seconds then add the washed & trimmed asparagus spears
  5. Cook for only 3 minutes (so it's still a little crunchy) then transfer into a mixing bowl & carefully toss with tomatoes & cherry bocconcini.
  6. Season with extra virgin olive oil, salt & pepper

Serving Suggestion:  Serve as an entree with a spoonful of baby spinach dip & a serve of grilled sour dough.

Recipe kindly donated by … Bart Beek, Chef - Essence Food Studio

....  For this recipe, if I don't have  'Marrakesh Magic'  in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

Virgin Island Mix
Kashmiri Krush
Southern Cajun
Rainforest Season
Outback Blend
Desert Cajun Rub
Caribbean Chilli
Moonlight Dreaming
Piri Piri Blend
Smokey Tomatina

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