Mixed Grilled Salad
Serves 6 - 8 | Preparation 15 minutes | Cooking 30 minutes
Ingredients
1 tbsp olive oil
1 carrot, sliced
1 cup mushrooms, sliced
1 cup courgettes, sliced
1 cup mangetouts
1 cup fine beans
1 cup whole baby corn
10 asparagus spears, cut into halves
1 bag mixed salad leaves
2 tbsp balsamic vinegar
1 tsp salt
1 tsp black pepper, freshly ground
2 tbsp olive oil
1 cup almonds, sliced
1 tbsp sesame seeds
1 tsp red chilli flakes
Pomegranate balsamic vinegar, to taste
Preparation
Heat the oil in a griddle pan and grill the carrot, mushrooms and courgettes for 5 minutes on a medium heat, turning once.
Add the mangetouts, fine beans, baby corn and asparagus and cook for 7-10 minutes, turning occasionally.
In a large serving bowl, layer the mixed salad leaves and place the grilled vegetables on top.
Combine the dressing ingredients and drizzle over the salad.
Heat the oil and roast the almonds and sesame seeds until golden brown in colour. Remove from the heat, add the chilli flakes and scatter over the salad.
Drizzle balsamic vinegar over the top and serve immediately.