Chargrilled Vegetable Salad.
Salads are often the side-show at barbecues, but this recipes gives the salad a spot on the main stage. It makes great leftovers too.
General note on barbecuing: For all my BBQ recipes i use my Big Green Egg which is the Japanese style of grill called a Kamado. It makes it easy to control the temperature and achieve an even cook, not dissimilar to an oven. If you’re using a different type and have difficulty controlling the temperature, you may need to adjust cooking times for some recipes.
Ingredients.
2 bell peppers
1 courgette
1 corn on the cob
150g tenderstem broccoli, about 6 stems
Handful of rocket
Handful of spinach, or any preferred salad leaves
1 tbsp olive oil
Salt & Pepper
Dressing:
1 tbsp olive oil
1/2 tsp cumin
Juice of half a lemon
Salt & Pepper
Equipment.
barbecue
tongs
Method.
Prepare the vegetables for the BBQ: trim the courgettes, cut them in half lengthways, then cut them into 5mm slices. Remove the seeds from the peppers and quarter them. Leave the broccoli and corn whole
Toss the courgette, peppers, corn and broccoli in the olive oil and season generously with salt and pepper
When the BBQ has reached temperature (Approx. 220c, direct heat), place the vegetables onto the grill and bbq until charred on the outside and just cooked through. This typically takes about 10-15mins. Remove and set them aside as they become ready - some vegetables make be quicker than others, mostly notably the broccoli
Once they are all cooked, allow them to cool a little whilst you mix together the ingredients for the dressing
Slice the corn kernels away from the cob, cut the broccoli into thirds, and slice any bigger pieces of pepper/courgette smaller as desired
Finally, add the vegetables to a serving dish along with the rocket & spinach, toss together with the salad dressing at the table before serving. Enjoy!
