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Grilled vegie salad

Grilled veggie salad

Points® value
Total Time
40 min
20 min
20 min
This bright and bold salad is a visual sensation, with splashes of yellow, green, red, pink and white dazzling your guest’s eyes!


Yellow capsicum

3 medium, quartered


1 medium, thinly sliced lengthways


3 medium, thinly sliced lengthways

Cherry tomatoes

200 g, red grape variety, halved

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)

Lemon juice

1 tbs


1 clove(s), crushed


2 tsp

Ground cumin

¼ tsp

Fresh flat-leaf parsley

¼ cup(s), chopped


1 medium, seeds removed

Oil spray

3 x 3 second spray(s)


  1. Preheat a grill on high and line the grill tray with foil. Place capsicum, skin-side up, on the prepared tray and cook under the grill for 8 minutes or until the skin blackens. Transfer to a large bowl. Cover and set aside.
  2. Lightly spray both sides of the eggplant slices with olive oil. Arrange eggplant, in a single layer, on the foil-lined grill tray and cook under the grill for 4 minutes each side or until browned and tender. Transfer to a plate and cover to keep warm. Lightly spray zucchini and tomato with oil and grill for 4 minutes or until tender.
  3. Meanwhile, to make dressing, place yoghurt, lemon juice, garlic, tahini, cumin and 2 teaspoons water in a small bowl. Season with salt and pepper and whisk to combine.
  4. Peel capsicum, discard skin and cut flesh into thick strips. Arrange capsicum, eggplant and zucchini on a platter. Top with tomato and half the parsley. Drizzle with dressing and sprinkle with remaining parsley and pomegranate seeds.


TIP: Substitute red capsicums if yellow capsicums are unavailable. For a shortcut, replace whole pomegranate with a punnet of pomegranate seeds (arils), available from the fresh produce section of major supermarkets.