1. Preheat the oven to 350ºF (180ºC). Heat a ridged cast-iron grill pan. Place the asparagus, peppers and green onions in a bowl, add the olive oil and toss to coat.
2. Arrange the asparagus and peppers in the hot grill pan, in one layer, and cook for 10 minutes or until tender, adding the green onions after the asparagus and peppers have been cooking for a few minutes. Turn the vegetables frequently so they cook and colour evenly. (You may have to grill the vegetables in 2 batches, depending on the size of the pan.)
3. Meanwhile, to make the croutons, place the bread in a bowl with the oil and pepper to season and toss well. Spread out on a baking sheet and bake for about 5 minutes. Sprinkle over the Parmesan cheese and bake for a further 5 minutes or until golden and crisp.
4. Whisk together the dressing ingredients in a salad bowl, adding pepper to taste. Roughly slice the grilled asparagus, peppers and green onions, add to the bowl and stir to coat with the dressing. Scatter the croutons over the top and garnish with a few shavings of Parmesan cheese. Serve while still warm.

preparation time 10 mins
cooking time 20 mins
serves 4

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PER SERVING

350 calories
10 g protein
29 g total fat
6 g saturated fat
12 mg cholesterol
13 g total carbohydrate
8 g sugars
5 g fibre
250 mg sodium

Whole-wheat bread is an important part of a healthy diet as it is a very good source of starchy (complex) carbohydrate. It also contributes vitamins and minerals, particularly calcium, and dietary fibre.