Grilled vegetable salad
- Published: 30 Jun 15
- Updated: 18 Mar 24
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.
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Serves 6 as a dip -
Hands-on time 25 min, barbecueing/grilling time 5-10 min
Nutrition
- Calories
- 50kcals
- Fat
- 2.5g (0.4g saturated)
- Protein
- 1.8g
- Carbohydrates
- 5.4g (4.7g sugars)
- Fibre
- 3.7g
- Salt
- trace
delicious. tips
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.”