Mixed Grilled Vegetable Salad
Ingredients:
100g Mesculan salad leaves, washed and dried
3 Lebanese Eggplants, cut lengthways
3 zucchini, cut lengthways
1 green pepper
1 red pepper
½ punnet cherry tomatoes
125g feta cheese, cubed
Small bunch of parsley, chopped
2 cloves of garlic, very finely chopped
Balsamic vinegar
Olive oil
Freshly ground black pepper
Olive oil for brushing vegetables.
Method:
Wash the green and red pepper and place in a moderate oven.
Cook until it blisters, turning at least once, to cook evenly. When it starts to blacken and blister, remove and place under cold water and then into a plastic bag.
Leave for a few minutes.
In the meantime brush the eggplant slices and zucchini slices with the olive oil and start grilling them until light golden brown, on both sides.
Remove the peppers from the plastic bag and peel the skin off them.
Cut them into lengthway strips.
Put the mesculan salad leaves on an oval serving platter.
Arrange the eggplant strips in a circle on top of the mesculan. (It should be arranged like a TeePee.)
Arrange the zucchini strips between the eggplant strips and then alternate with the green and red peppers in between the eggplant and zucchini.
Scatter the cherry tomatoes and cubed feta on top and around these vegetables.
Mix together the chopped parsley and finely chopped garlic and sprinkle over the salad.
Drizzle some balsamic vinegar over the vegetables and then drizzle some olive oil over them.
