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

METHOD

· 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

METHOD

· Combine oil, vinegar, salt and pepper in a bowl and mix together. Cover and refrigerate till required.