Barbecued Spiced Zucchini, Eggplant and Red Pepper Salad with Tahini Sauce
Description
(serves 6-8)
This standout salad is delicious with barbecued lamb or beef, or as a series of vegetable dishes for a vegetarian barbecue.
INGREDIENTS
1 -2 eggplants (sliced into 2cm rounds)
4 -5 zucchinis (sliced on an angle into 3-4 cm lengths)
2 large red peppers (cut into 1cm thick lengths)
2 small red onions (halved and sliced}
5 tablespoons olive oil
1 teaspoon lemon juice
1/2 tsp black mustard seeds (lightly toasted)
1/2 teaspoon yellow mustard seeds (lightly toasted)
1/2 teaspoon coriander seeds (lightly toasted and ground)
1/2 teaspoon fennel seeds (toasted and ground)
½ teaspoon flaky sea salt
pinch freshly ground black pepper
Tahini Sauce
20-30 mint leaves (sliced)
METHOD
Preheat barbecue flat plate to medium-hot.
Place eggplant, zucchini, red pepper and red onion into separate bowls and pour 1 tablespoon oil into each bowl. Toss each vegetable with the oil.
Place eggplant onto preheated barbecue and cook on each side for 5-6 minutes or until browned and tender. Transfer to a large bowl and cover bowl with tea towels.
Place zucchini onto preheated barbecue flat plat and cook for 3 to 4 minutes on each side until golden brown and tender. Add to bowl with eggplant.
Add red peppers and onions to barbecue and cook for 4-6 minutes tossing regularly until soft. Add to bowl with other vegetables.
Add lemon juice, mustard seeds, coriander and fennel with salt and pepper to vegetables. Gently toss to combine.
To serve: Place vegetables into a serving bowl, drizzle with Tahini Sauce and sprinkle with mint.
Tahini is a paste made of ground sesame seeds and is available in most supermarkets. It has a creamy nutty flavour.
INGREDIENTS
1 garlic clove ( any green shoot removed and crushed)
2 tablespoons lemon juice
1/4 cup tahini
1/2 tsp flaky sea salt
1 tablespoon extra virgin olive oil
1/3 cup Greek-style natural yoghurt
METHOD
Place garlic, lemon juice, tahini and salt into bowl of food processor fitted with a metal blade.
Process till smooth. With food processor running slowly pour in olive oil.
Add yoghurt and pulse till combined. Store covered in refrigerator for up to three days.
This standout salad is delicious with barbecued lamb or beef, or as a series of vegetable dishes for a vegetarian barbecue.
INGREDIENTS
1 -2 eggplants (sliced into 2cm rounds)
4 -5 zucchinis (sliced on an angle into 3-4 cm lengths)
2 large red peppers (cut into 1cm thick lengths)
2 small red onions (halved and sliced}
5 tablespoons olive oil
1 teaspoon lemon juice
1/2 tsp black mustard seeds (lightly toasted)
1/2 teaspoon yellow mustard seeds (lightly toasted)
1/2 teaspoon coriander seeds (lightly toasted and ground)
1/2 teaspoon fennel seeds (toasted and ground)
½ teaspoon flaky sea salt
pinch freshly ground black pepper
Tahini Sauce
20-30 mint leaves (sliced)
METHOD
Preheat barbecue flat plate to medium-hot.
Place eggplant, zucchini, red pepper and red onion into separate bowls and pour 1 tablespoon oil into each bowl. Toss each vegetable with the oil.
Place eggplant onto preheated barbecue and cook on each side for 5-6 minutes or until browned and tender. Transfer to a large bowl and cover bowl with tea towels.
Place zucchini onto preheated barbecue flat plat and cook for 3 to 4 minutes on each side until golden brown and tender. Add to bowl with eggplant.
Add red peppers and onions to barbecue and cook for 4-6 minutes tossing regularly until soft. Add to bowl with other vegetables.
Add lemon juice, mustard seeds, coriander and fennel with salt and pepper to vegetables. Gently toss to combine.
To serve: Place vegetables into a serving bowl, drizzle with Tahini Sauce and sprinkle with mint.
Tahini Sauce
(makes 185ml)Tahini is a paste made of ground sesame seeds and is available in most supermarkets. It has a creamy nutty flavour.
INGREDIENTS
1 garlic clove ( any green shoot removed and crushed)
2 tablespoons lemon juice
1/4 cup tahini
1/2 tsp flaky sea salt
1 tablespoon extra virgin olive oil
1/3 cup Greek-style natural yoghurt
METHOD
Place garlic, lemon juice, tahini and salt into bowl of food processor fitted with a metal blade.
Process till smooth. With food processor running slowly pour in olive oil.
Add yoghurt and pulse till combined. Store covered in refrigerator for up to three days.
