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Recipe provided by Tom Walton

A simple dish that screams spring goodness. Grilling your veggies is a great way to cook them to add a delicious smokiness and gnarly char. Serve as is like ‘chips n dip’ or alongside anything this spring.

Serves 4


2 bunch asparagus, 2 cm of base trimmed

1 tbsp olive oil

Salt Black pepper 

+Pistachio, Caper Salsa

½ bunch flat leaf parsley, roughly chopped

¼ cup pistachio, toasted, chopped

2 tbsp tiny brined capers, drained

3 tbsp olive oil

1 tbsp red wine vinegar

Zest 1 lemon 

+ Crushed Butterbeans

1 tin butter beans, drained

1 clove garlic Juice

1 lemon

4 tbsp olive oil

2 tbsp water




Preheat a BBQ or large frying pan that will fit the asparagus. Toss the asparagus in the olive oil and season with salt and pepper. Cook the asparagus for about 2 minutes, turning throughout cooking to allow even cooking.

Transfer to a plate and allow to cool a little. For the salsa, combine all the ingredients and set aside.

For the crushed butterbeans, place all the ingredients into a blender or small food processor and blend to a rough puree. Season with a little salt.

To serve, spoon the butterbeans onto a platter, top with the grilled asparagus and finish by spooning the pistachio salsa over everything.

This recipe and more delicious recipes from Tom Walton can be found here.