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
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