Chargrilled vegetable salad
Sally You'll need a grill pan or a fat reducing grill to make this simple but very tasty warm salad.
Serves 4
Ingredients: Olive oil, to brush the griddle pan1 large aubergine, sliced lengthways2 large courgettes, sliced lengthways8 spring onions, blanched in boiling water for 2 minutes1 red and 1 yellow pepper, roasted, skinned, deseeded and cut into quarters12 asparagus spears
For the marinade:1 shallot, peeled and diced1 red chilli, deseeded and finely diced2 garlic cloves, peeled and diced8 basil leaves, torn2 tbsp extra virgin olive oil1 tbsp sherry vinegar
Method:
Set a non-stick ridged griddle pan over a high heat and brush lightly with olive oil. Cook all the vegetables for 2–3 minutes on each side until nicely chargrilled, then remove from the heat.
In a large bowl, combine all the marinade ingredients and add the cooked vegetables, gently stirring and coating them in the marinade
Cover and leave in the fridge to marinate thoroughly – overnight if possible – and serve the next day at room temperature. Don’t worry if making this is a last-minute decision and you don’t have time to marinate overnight. Just let the flavours infuse for as long as you can.