Karls Chargrilled Vegetable Salad Food

CHARGRILLED VEGETABLE SALAD

Steps:

• First, blacken the peppers all over - do this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
• While the peppers are cooling, mix the oil, vinegar, garlic and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgement - courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.
• When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.

KARL'S CHARGRILLED VEGETABLE SALAD

Steps:

• Make the dressing first by combining the dressing ingredients together and stirring well.
• Chargrill the capsicum - I heated a pan on medium heat, and put chunks of the capsicum in the pan skin side down. Once it blisters, put it into a plastic bag for 15 minutes to sweat. The skins can then be removed easily.
• Slice the zucchini thinly, either in rounds or lengthways. Chargrill until just starting to brown. Set aside to cool.
• Place the halved cherry tomatoes under a grill until just starting to brown. Set aside to cool.
• Tear the lettuce leaves and arrange on a large platter.
• Sprinkle the lentils over the lettuce.
• Arrange the veges on the lentils & lettuce, then crumble the goats cheese over the top.
• Add the olives, ham & eggs.
• Dribble the dressing over & serve with crusty bread.

CHARGRILLED VEGETABLE AND HALOUMI SALAD

Steps:

• Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
• Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
• Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
• Preheat a chargrill pan on high heat.
• Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
• Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
• Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
• Divide salad between 4 serving plates. Season with salt and pepper to serve.