Name: Char-grilled vegetable salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Dressing; 1/4 cup olive oil; 2 tablespoon lemon juice; 2 teaspoon maple syrup; 1 teaspoon dijon mustard; 1 clove garlic, crushed; 100 gram baby rocket leaves; 1 cup prepared croutons; 1/2 cup char-grilled eggplant, drained, sliced; 1/2 cup marinated artichokes, drained, halved; 1/3 cup semi-dried tomatoes, drained; 1/3 cup char-grilled capsicum, drained, sliced; 1/3 cup kalamata olives; 100 gram feta, crumbled

Char-grilled vegetable salad

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

Dressing

1/4 cup olive oil

2 tablespoon lemon juice

2 teaspoon maple syrup

1 teaspoon dijon mustard

1 clove garlic, crushed

100 gram baby rocket leaves

1 cup prepared croutons

1/2 cup char-grilled eggplant, drained, sliced

1/2 cup marinated artichokes, drained, halved

1/3 cup semi-dried tomatoes, drained

1/3 cup char-grilled capsicum, drained, sliced

1/3 cup kalamata olives

100 gram feta, crumbled

Method

1.To make croutons, cube crustless bread. Bake in a 180°C (160°C fan-forced) oven for about 5-10 minutes, or until golden and crisp (or fry in a little oil and butter). Drain on paper towel.

2.In a large bowl, combine rocket, vegetables and olives.

3.To make salad dressing: In a jug, whisk all ingredients together. Season to taste.

4.Add croutons to salad then drizzle dressing and toss well. Scatter feta over salad and serve.

These vegetables are readily available from supermarkets, in jars or from the deli section. Croutons can be made ahead of time.
Note

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Ingredients

Method

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