Recipe

Grilled vegetable salad with mint and pomegranate

  • 35 mins cooking
  • Serves 6
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Ingredients

Grilled vegetable salad with mint and pomegranate
  • 1 cup thick greek-style yoghurt
  • 4 tablespoon extra-virgin olive oil
  • 1 teaspoon each chopped marjoram, rosemary and thyme
  • salt and freshly ground black pepper
  • 1 medium-sized eggplant
  • 4 slim courgettes
  • 1 red and 1 yellow pepper
  • 3 tablespoon sesame seeds
  • 20 mint leaves
  • fresh pomegranate seeds (optional
  • pomegranate molasses, for drizzling
  • flatbreads, for serving (optional)

Method

Grilled vegetable salad with mint and pomegranate
  • 1
    Put yoghurt in a sieve lined with paper towels to drain while you're preparing the vegetables.
  • 2
    Preheat the oven to 190°C (fan force).
  • 3
    Put the oil in a bowl with the marjoram, rosemary and thyme. Add ½ tsp salt and plenty of freshly ground black pepper.
  • 4
    Thinly slice the eggplant into rounds and add to the bowl; toss gently. Thinly slice the courgette and add to the bowl; toss.
  • 5
    Cook the veges in a hot ridged grill pan, or on a preheated oiled barbecue hotplate, until golden.
  • 6
    Transfer them to a platter as they're done, and season with salt and pepper. Don’t rinse the bowl they were tossed in.
  • 7
    Cut the peppers in half and remove the cores and seeds. Cut the flesh into chunks and toss in the bowl with the remaining seasoned oil. Transfer to a shallow roasting dish, scraping in any oil from the bowl, and roast for about 20 minutes, stirring twice, until coloured and just starting to soften.
  • 8
    Season with salt and pepper, then add to the platter of veges. Place sesame seeds in an ovenproof dish and toast for 5-7 minutes, until golden.
  • 9
    Transfer the drained yoghurt to a bowl and beat until smooth, then spoon blobs over the vegetables. Scatter mint leaves on top (if they're large leaves, tear them into smaller pieces). Scatter with pomegranate seeds, drizzle with pomegranate molasses and sprinkle with sesame seeds. Serve immediately with flatbreads.

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