A simple summery salad of grilled slices of zucchini, yellow squash and asparagus tossed with lots of fresh herbs, lemon juice, garlic and hazelnuts. It's fresh, light and perfect for a summer barbecue or light meal. Leftovers will last for 3 days in the fridge.
Preheat a barbecue, grill pan or sandwich press to medium high heat.
Cut the zucchini and yellow squash into 1/4 inch thick long slices. Brush each of the slices with oil and place on the grill/barbecue to cook for 3 minutes per side or until grill marks begin to appear. Be sure not to overcook the zucchini, the slices should be tender but not mushy. Once the zucchini and squash slices are all cooked, set aside.
Remove the woody ends from the asparagus spears, lightly drizzle them in oil and place on the grill/barbecue to cook for 3 minutes. Remove and set aside.
To prepare the dressing, in a bowl whisk together all of the dressing ingredients. Taste and adjust by adding more lemon juice, salt, chili flakes etc as desired.
Once the asparagus, zucchini and yellow squash have cooled to room temperature, cut them into bite sized pieces (approx 1 inch) and place them all in a bowl along with the toasted hazelnuts. Top with the dressing and gently toss to ensure everything is well coated. Serve at room temperature.