Episode: 11
Title: Grilled Vegetable Salad
Broadcast: Oct 28 2017
Presenter: Russell Blaikie

Ingredients (Serves 6)

• 1 medium sized eggplant cut into 10mm thick slices
• 1 medium zucchini cut into 10 mm thick slices
• 3 tablespoon walnut kernels, lightly roasted
• 3 teaspoons currants, soaked in orange juice for 20 minutes
• 1 medium eggplant cut into 10mm slices
• Pinch of sea salt
• 1 lemon, we will use the zest and a few tablespoons of the juice
• 3 tablespoons extra virgin olive oil
• Finely grated zest of ½ lemon
• Herbs from your garden, I used a few mint leaves, some oregano leaves and some flat leaf parsley leaves
• 50 grams feta, crumbled
• Pinch of sumac
• Freshly ground black pepper

Tahini Sauce

• 150g light tahini paste
  150ml water
• 100 ml extra virgin olive oil
  Juice of 1 lemon
  1 medium garlic clove, cooked in microwave for 30 seconds, then crushed
  ¼ tsp salt

To serve: A loaf of sourdough bread

Method for the sauce

• Blend all ingredients together in a food processor until smooth, reserve.

Method for the salad

• Heat the barbecue, toss the eggplant and zucchini with salt, lemon juice and 2 tablespoons olive oil.
• Grill the eggplant on the char grill section for about 2 minutes on each side, grill the zucchini for about 45 seconds on each side, remove both to cool on a large platter or tray.
• To serve, arrange grilled vegetables onto a large serving platter, sprinkle the grilled vegetables with lemon zest, walnuts, currants, and tahini sauce, drizzle with a little more olive oil.
• Crumble feta cheese over the top and sprinkle with sumac and a grind of black pepper finish with sliced mint and parsley leaves and some oregano leaves.

The Garden Gurus
W: www.yourlifestyle.tv