Quick & Easy

Char-grilled vegetable salad

Char-grilled vegetable salad




1.Preheat a char-grill pan or barbecue plate over medium high heat.
2.Brush capsicum skin with oil. Char-grill skin side down, until skin blackens and blisters. Place into a sealed plastic bag or container, leave at room temperature until cool. This will help to steam off the skins. Peel off blackened skins and cut each quarter into three pieces.
3.Brush remaining vegetables with oil and cook until softened with light grill marks. Cut into bite size pieces. Combine vegetables, parsley and olives in a large serving bowl or on a platter.
4.To make dressing, whisk together mustard, garlic, sugar and vinegar in a small bowl. Season with salt and pepper. Gradually whisk in oil until well emulsified.
5.Pour over salad and toss gently to combine, top with crumbled feta.

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