Greens on the Grill

It can’t be said enough – eating plant based doesn’t mean you have to miss out on the barbecue season! This is literally odd bits and pieces that I had in the fridge and tossed on the grill, and together with a salsa and mayo, it made the most delicious dinner.
On the grill: asparagus, sliced zucchini, spring onions, avocado, sage, lemon thyme and cooked potatoes.
Salsa: watermelon, honeydew melon, kiwi, zest and juice from lime, grated ginger, sesame oil, salt, coriander and mint.
Mayo: vegan mayo, sesame oil, grated ginger, salt and black sesame seeds.