Summer mixed vegetable salad with orange, caper and roasted garlic dressing
2
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Enjoy the best summer festivities have to offer with this salad. Delicious dressing and fresh crisp veg!
Ingredients
Red capsicum
1 medium
Zucchini
500 g, thickly sliced
Green string beans
200 g, trimmed
Asparagus
2 bunch(es), trimmed
Garlic
2 clove(s), unpeeled
Olive oil
2 tbs, extra virgin
White wine vinegar
2 tbs
Capers, rinsed, drained
2 tsp
Mixed salad leaves
200 g
Spring onion(s)
3 individual, thinly sliced
Orange(s)
1 medium, grated
Fresh mint
½ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat the oven grill. Line an oven tray with foil. Place the capsicum on the tray and cook under grill for 12-15 minutes, turning capsicum, until skin is scorched all over. Enclose capsicum in a plastic bag and stand for 5 minutes.
2
Preheat oven to 220°C. Line a large oven tray with baking paper. Place zucchini in a medium bowl. Lightly spray with oil and season. Toss to coat. Arrange on the prepared tray in a single layer. Wrap the garlic in foil and place on the tray. Bake zucchini and garlic for 30 minutes or until golden and tender.
3
Meanwhile, discard capsicum skin, seeds and membranes. Cut into strips.
4
Cook beans in large saucepan of boiling, salted water for 2 minutes. Add the asparagus and boil for another 2 minutes or until just tender. Drain and refresh in iced water. Drain.
5
Squeeze garlic flesh from the clove and combine in a small bowl with the oil, vinegar and capers. Season.
6
Arrange mixed leaves on a serving plate. Top with zucchini, capsicum, beans, asparagus, onion, orange rind and mint. Drizzle over the dressing to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.