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  • Writer's pictureJo Leccacorvi

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.

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