Barbecued Vegetable Salad with Beetroot Shavings and Tarragon
Description
Fresh tarragon adds magic to this barbecued vegetable salad.
INGREDIENTS
420g (2-3) red or yellow peppers (deseeded and cut into 3cm wide slices) 420g (2-3) green or yellow zucchini (cut into 1.5cm thick slices on a sharp diagonal) 15ml (1 tbsp) olive oil 1 tsp flaky sea salt 1/4 tsp freshly ground black pepper |
1 tbsp mustard seeds (toasted) 2 tbsp tarragon leaves, some torn 120g (2 small) beetroot (shaved into thin slices or cut very thinly. Use a mandoline or sharp peeler) Tarragon Vinaigrette |
· Preheat barbecue flat plate to medium-hot.
· Place peppers, zucchini and oil into a large bowl and toss to coat vegetables in oil.
· Place peppers and zucchini onto preheated barbecue and cook for 3-5 minutes on each side till golden and cooked through.
· Remove vegetable pieces individually as they cook and place into a bowl covered with a heavy tea towel to keep warm while remainder cook.
· Add salt, pepper, mustard seeds and half of the tarragon and toss together.
· Arrange barbecued vegetables on a large platter, scatter beetroot shavings over the top and sprinkle with remaining tarragon.
· Drizzle with Tarragon Vinaigrette.
Tarragon Vinaigrette
(makes 75ml)
INGREDIENTS
50ml (3 tbsp + 1 tsp) extra virgin olive oil 25ml (1 tbsp + 2 tsp) tarragon vinegar |
1/2 tsp flaky sea salt 1/4 tsp freshly ground black pepper |
· Combine oil, vinegar, salt and pepper in a bowl and mix together. Cover and refrigerate till required.