Grilled Vegetable Salad

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