Grilled vegetable salad
- June 2015
- Serves 6 as a dip
- Hands-on time 25 min, barbecueing/grilling time 5-10 min
The secret to Olia Hercules’ vegetable dip recipe is to make sure the veg are properly charred. Try cooking them on the barbecue for extra smoky flavour.
- Vegetarian recipes
- 2.5g (0.4g saturated)
- 5.4g (4.7g sugars)
- 2 beef tomatoes
- 2 large green peppers
- 1 aubergine
- 2 garlic cloves, crushed
- ½ small red onion, finely chopped
- ½ tbsp unrefined sunflower oil or cold-pressed rapeseed oil, plus extra for oiling (optional – see tip)
- 1 tbsp roughly chopped fresh dill
- 1 tbsp roughly chopped fresh flatleaf parsley
- 1 tbsp roughly chopped fresh coriander
- 1 tbsp roughly chopped fresh basil
- Lemon juice to taste
- Crusty bread to serve
- Put the tomatoes, green peppers and aubergine on a barbecue or oil lightly and place under the grill or on a gas hob (see tip). Cook them, turning occasionally, until the veg are charred and have pretty much collapsed.
- Put the vegetables in a bowl, cover with cling film and leave to sweat for 10 minutes ‚Äì it will then be easier to peel off the skins.
- Core and deseed the peppers, discarding the stalks. Take off most of the tomato and aubergine skins; if some black bits remain, don’t worry as they will add a beautiful smoky flavour. Roughly chop all the grilled vegetables.
- Mix the chopped vegetables with the garlic and red onion, then add a splash of the oil. Season well with salt and pepper, then stir through the herbs and some lemon juice to taste. Serve with crusty bread.
A recipe from Mamushka by Olia Hercules (£25; Mitchell Beazley).
If you don’t have a barbecue, but have a gas hob, put an oven rack over a medium flame and char the veg on the rack.
You can prepare the veg up to 24 hours in advance, then keep in a sealed container in the fridge.
Olia says: “Unrefined sunflower oil went out of favour in Ukraine among those who could afford the newly available olive oil in the Noughties, but it’s now enjoying a comeback. Powerful in smell and flavour, it’s a Marmite product. Try it – it’s now available in health food shops and online – and if you hate it, use vegetable oil instead.”
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