Chargrilled Vegetable Salad
Chargrilled Vegetable Salad
A delicious vegan friendly summer side dish, this Chargrilled Vegetable Salad consists of perfectly charred vegetables, chopped and served with a lime, soy and spicy nut dressing.
Chargrilled Vegetable Salad
Chargrilled Vegetable Salad
A delicious vegan friendly summer side dish, this Chargrilled Vegetable Salad consists of perfectly charred vegetables, chopped and served with a lime, soy and spicy nut dressing.
Servings Prep Time
4servings 10min
Cook Time
40min
Servings Prep Time
4servings 10min
Cook Time
40min
Ingredients
Instructions
  1. Prepare your veggies by rinsing and drying them.  Trim the asparagus and remove any leafy parts off the broccolini. Remove the husk from the corn, give it a good rinse and peel and slice the red onion in half. Slice the red pepper in quarters or halves as well as the lime.  
  2. Place all the prepared veggies on a baking tray and drizzle with good quality olive oil and season with salt and black pepper. Give it a good toss about to get covered in oil on all sides.
  3. Next, once your fire is ready and hot, arrange the vegetables on the griddle. Allow the veggies to grill slowly by turning it after a few minutes. The veggies will soften slightly, however it is ready once you have achieved that nice deep charr on all sides. This will take about 40 minutes.
  4. Finally remove the veggies from the grill, and place it back into the tray.  Chop the grilled veggies into desirable bites, and mix it all together in a salad bowl.  
  5. Use the juice from the lime and add two tablespoons of soy sauce for the dressing.  
  6. Quickly add about 2 tablespoons each of sunflower seeds and pumpkin seeds into a non stick pan and toast lightly with 1 tablespoon of coconut oil and 1 tablespoon peri peri spice. Dress the salad with the dressing and top with the seeds. 
Recipe Notes

Keep the salad in the fridge for up to one week.