Skip to content
Same/next day shipping $12 for Toronto and Montreal areas. Free shipping Canada-wide on orders over $250. ALL shops open Canada Day 12-5pm. No same day/next day shipping July 1-3rd.
Same/next day shipping $12 for Toronto and Montreal areas. Free shipping Canada-wide on orders over $250.
Elena Silcock's Grilled Nutty Greens

Elena Silcock's Grilled Nutty Greens

Grilled Nutty Greens

Yield: 4 servings



250 grams asparagus

300 grams green beans

250 grams broccolini

2 tablespoons sesame oil

1 small bunch cilantro

100 grams roasted, salted peanuts

1 lime, cut into wedges


Freshly ground pepper


Miso & Lime Dressing (recipe below)

1 tablespoon peanut butter




  1. Prepare a charcoal grill or preheat a gas grill to high. Alternatively, use a grill pan on the stove top and preheat to high.

  2. Snap the woody ends off of the asparagus. Put in a large bowl along with the beans, broccolini and sesame oil. Season well with salt and toss to coat.

  3. Transfer to BBQ and cook, turning often, until charred and softened. 5-15 minutes. Less time if using a BBQ, more time if using an indoor grill pan.

  4. While the vegetables are cooking, whisk up the dressing including the peanut butter in a large mixing bowl.

  5. Once the vegetables are charred, add to the bowl and toss with dressing.

  6. Remove the cilantro leaves from the stems and add most of them to the bowl. Roughly chop the peanuts and add most of them to the bowl. Toss again and season with salt and pepper.

  7. Arrange vegetables on a platter and top with remaining cilantro leaves and peanuts. Serve with lime wedges.


Miso & Lime Dressing



1 tablespoon miso paste

2 tablespoons lime juice

1 teaspoon honey

3 tablespoons sesame oil


Freshly ground pepper




  1. Whisk the miso paste with the lime juice in a mixing bowl to loosen up the miso paste. Add the honey and sesame oil, season with salt and pepper, and whisk until combined.

  2. Store in an airtight container for up to 1 week in the refrigerator.


Recipe adapted from Salads Are More Than Leaves by Elena Silcock

Previous article Chef Shelagh's Fish Tacos
Next article Francis Mallmann's Grilled Bizcochuelo with Grilled Strawberries

Leave a comment

Comments must be approved before appearing

* Required fields