Go Back
Char-grilled Mediterranean Vegetable salad
Print
Char-grilled Mediterranean Vegetable salad with Avocado Caesar Dressing
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Lunch, Salad, Vegetarian
Cuisine: American
Keyword: avocado caesar dressing
Servings: 4
Author: Laura Scott
Ingredients
  • For the salad:
  • 1 aubergine thinly sliced
  • 1 courgette thinly sliced
  • 1 fennel bulb thinly sliced
  • 1 white/red onion thinly sliced into discs
  • olive oil to coat the vegetables before grilling
  • 2 red peppers cut in half and roasted until the skins blacken
  • 1 ciabatta roll sliced thinly and char-grilled
  • 1 garlic clove to rub onto the grilled ciabatta
  • For the dressing:
  • 1 clove garlic crushed
  • 2 tbsp Parmesan cheese grated
  • 1 avocado
  • 200 ml natural yoghurt
  • 1/2 lemon juice only
  • salt & Pepper
Instructions
  1. For the salad:
  2. Put the aubergine, courgette, fennel and onion in a bowl and coat with olive oil.
  3. Char-grill these vegetables in a griddle pan or on the BBQ until they are cooked.
  4. Roast the peppers in the oven then remove the skin once they are cool (30 mins approx)
  5. Griddle the ciabatta croutes then rub the ciabatta croutes with the garlic and set aside.
  6. Assemble all the vegetables onto a serving dish and scatter the ciabatta croutes.
  7. For the dressing:
  8. Whizz up the garlic, Parmesan, avocado, yoghurt, lemon and seasoning in a blender. Pour some of the dressing over the salad and save the rest (in a jar) for another time.