MenuMenu

  1. Home
  2. matt tebbutt recipes
  3. Grilled vegetable summer salad

Grilled vegetable summer salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the grilled vegetable salad

  • 6 asparagus spears
  • 1 bunch sprouting broccoli, about 200g/7oz
  • 4 young heritage carrots
  • 2 tbsp olive oil
  • 400g tin chickpeas, drained and rinsed
  • 1 handful watercress
  • 1 handful rocket
  • 50g/1¾oz almonds, toasted
  • 50g/1¾oz hazelnuts, toasted
  • salt and freshly ground black pepper

For the sumac crispy egg

  • 1 soft-boiled free-range egg, peeled
  • 1 free-range egg, beaten
  • 4 tbsp sumac
  • 4 tbsp sesame seeds

For the almond and yoghurt dressing

  • 3 tbsp almond butter
  • 4 tbsp Greek-style yoghurt
  • 2 tbsp olive oil
  • 1 lemon, juice only
  • 1 tbsp soy sauce
  • 1 garlic clove, minced
  • 1 tsp minced fresh root ginger
  • 1 dried ancho chilli, soaked and chopped

Method

  1. To make the summer salad, chargrill the asparagus, broccoli and carrots in a dry griddle pan until cooked. Transfer to a large bowl, toss in the oil and season with salt and pepper. Add the chickpeas, watercress, rocket and nuts.

  2. To make the crispy egg, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the egg in the beaten egg and then the sumac and the sesame seeds. Deep fry until crispy then carefully transfer to kitchen paper to drain.

  3. To make the dressing, mix all the ingredients together. Add some water to loosen if needed.

  4. Scatter the grilled vegetable mixture on a serving platter and pour over the yoghurt dressing. Top with the crispy egg.

scroll to top