Grilled veggie salad
1
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
This bright and bold salad is a visual sensation, with splashes of yellow, green, red, pink and white dazzling your guest’s eyes!
Ingredients
Yellow capsicum
3 medium, quartered
Eggplant
1 medium, thinly sliced lengthways
Zucchini
3 medium, thinly sliced lengthways
Cherry tomatoes
200 g, red grape variety, halved
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Lemon juice
1 tbs
Garlic
1 clove(s), crushed
Tahini
2 tsp
Ground cumin
¼ tsp
Fresh flat-leaf parsley
¼ cup(s), chopped
Pomegranate
1 medium, seeds removed
Oil spray
3 x 3 second spray(s)
Instructions
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.
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