Friday, July 12, 2013

Grilled Vegetable Salad with feta, baby spinach and Kalamata olives

Grilled veggies and greens marrying is the best way I can describe this salad. Flavorful and so simple to put together. Throw in some feta and olives, it becomes even better.

Grilled Vegetable Salad with feta, baby spinach and Kalamata Olives 

adapted from 

1½ tablespoons lemon juice
4 tablespoons extra virgin olive oil (plus 1 tablespoon extra to brush zucchini slices)
1 tablespoon finely chopped fresh flat leaf parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 clove garlic—minced
2 zucchinisliced lengthways into thick strips
2 red peppers (capsicums)deseeded and halved lengthways
10 kalamata olivespitted and halved
3 oz (100g) feta cheese—crumbled
3 cups baby spinach leaves
PREHEAT oven broiler (griller) to high. PLACE the lemon juice, olive oil, parsley, salt, pepper and garlic in a jar with screw-top lid and shake to combine. PLACE the red peppers (skin side up) on a baking tray, put the tray directly under the broiler and cook for around 10 minutes until the skin blackens all over. WHILE the peppers cook, preheat a char-grill pan (or outdoor grill) over high heat. BRUSH both sides of the zucchini slices with the extra tablespoon of olive oil. COOK the zucchini slices in the hot char-grill pan for 3 minutes each side. REMOVE the charred red peppers from the broiler and wrap in foil or plastic wrap for 5 minutes to allow the steam to loosen the skin from the pepper flesh. PEEL off the blackened red pepper skins and slice the flesh into strips. CUT the zucchini slices into bite-size pieces. GENTLY toss the red pepper, zucchini, baby spinach leaves, and olives with the dressing. SERVE on a large platter topped with the crumbled feta.

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