Chargrilled vegetable salad
This salad is a perfect side salad for a BBQ on a hot summers day. You can grill the veggies on the BBQ, a griddle pan or cook them in the oven.
1/2 cup of walnuts, roughly chopped
12 asparagus spears
1 courgette, sliced
75g of mixed salad leaves
2 celery ribs, thinly sliced
1 can of chickpeas
20 cherry tomatoes
2 tablespoons of olive oil, plus extra for grilling
2 tablespoons of balsamic vinegar
1 clove of garlic, finely chopped
Salt and pepper to taste
Heat the griddle pan on a low to medium heat. Mix the vegetables with one tablespoon of olive oil. Place the veggies in the griddle pan and cook for 3 to 4 minutes on each side. Once they are charred on each side, remove from the pan and allow to cool.
Once the veggies have cooled place all of the ingredients in a salad bowl (excluding the dressing ingredients) and mix well.
Make up the salad dressing and add to the salad when you are ready to serve. Enjoy!
Note: If you do not want to cook on the BBQ or a griddle pan, you can place the veggies in an oven proof dish with 1 tablespoon of olive oil and roast in the oven for 20 minutes.