Barbecued Summer Salad

Barbecued Summer Salad

So fresh, quick and easy. The best shout for the veggie BBQ.

COOKING TIME (INCLUDES PREPARATION TIME): 30 MINUTES

INGREDIENTS:

  • Asparagus Bundle - £1.50
  • 1 Lemon - £0.30
  • Bunch of Basil - £0.70
  • Bunch of Mint - £0.70
  • 2 Balls of Mozzarella - £1.50
  • 3 Courgettes - £1.13
  • 2 Aubergines - £1.40
  • 2 x Fennel - £2.00
  • Total Cost - £9.23 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

METHOD:

  1. Slice your vegetables into thin strips. Cover in olive, salt and pepper. Then whack them on the barbecue, and remove when soft and charred. The fennel slices will probably take a bit longer.
  2. Arrange cooked vegetables on a big board. Grate over the zest of 1 lemon, and then squeeze the over the juice of the lemon. Add a large handful of chopped mint, a large handful of chopped basil, and a good grating of pepper. Tear over two balls of mozzarella, and drizzle over a bit more olive oil. Enjoy!

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