Grilled vegetable salad
- Portion size: Serves 6 as a dip
- Hands-on time 25 min, barbecueing/grilling time 5-10 min
- Difficulty: easy
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, and really make the most of early summer produce.
Ingredients
- 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
Method
- 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 – 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).
Nutrition
- 50kcals Calories
- 2.5g (0.4g saturated) Fat
- 1.8g Protein
- 5.4g (4.7g sugars) Carbs
- 3.7g Fibre
- trace Salt
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