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Jamie's smoky grilled veg salad recipe

0 ratings

In partnership with Jamie Oliver

Jamie says: "A riot of colour and texture with a sweet, smoky flavour, this vibrant salad is a brilliant side for alfresco eating. Whether cooked on a griddle or BBQ, charring the veg brings bags of flavour" See method

Serves 4
Takes 25 mins
262 calories / serving
Vegetarian
Gluten-free

Ingredients

red wine vinegar
extra-virgin olive oil
2 large courgettes
100g bunch spring onions
2 ripe peaches
50g black olives, stone removed
30g pack fresh basil
2 Little Gem lettuces
250g cherry tomatoes
100g feta

2 of your 5-a-day and a source of protein

Each serving contains

Energy
1090kj
262kcal 13%
Fat
19g 27%
Saturates
6g 31%
Sugars
12g 13%
Salt
0.9g 15%

of the reference intake
Carbohydrate 12.7g Protein 8.3g Fibre 4.7g

Method

Preheat your barbecue to a high heat (or use a griddle pan on a high heat once the veg is prepped and you’re ready to use). Make a dressing by whisking 2 tbsp red wine vinegar and 3 tbsp extra-virgin olive oil on a platter or in a large bowl; season to taste.
Finely slice the courgettes lengthways. In batches, lay them in a single layer onto the hot barbecue, turning until smoky and soft. Remove to the platter with the prepared dressing. Trim the spring onions and place them on the barbecue, turning occasionally until smoky and soft. Remove to a chopping board, then roughly chop and add to the platter
Destone and slice the peaches, then place on the barbecue and cook for 2 mins each side before removing to the platter. Tear the olives up into chunks along with most of the basil leaves.
Roughly chop the lettuce and tomatoes, then add to the platter with the olives and basil. Crumble over the feta, adding a few extra basil leaves on top.

See more Jamie Oliver recipes