Chargrilled Vegetable Salad

by COLETTE PIENAAR

A delicious light lunch, or even a main meal. This is easy to prepare and you can prepare a batch in advance and just keep it in the fridge.

You will need:

1 large Courgette (sliced diagonally)

1 red Pepper (cut in to thick strips)

Olive oil

1 tbsp Cider vinegar

1/2 tsp smoked Paprika

1/2 tsp toasted Cumin seeds

100g Feta / tofu  (optional)

1/2 small bunch Parsley

Heat a griddle pan until very hot. Toss the vegetables in 2 tbsp of oil and season. Place as many as will fit on the griddle and cook until softened and showing charred stripes. Place in to a large bowl and cover with clingfilm while you continue to cook the rest of the vegetables.  Covering them with clingfilm allows them to steam and continue to cook through further.

Once all the vegetables are cooked arrange them on a plate. Take the juices from the bowl that the vegetables were in and whisk in a tbsp oil, and a tbsp vinegar and the spices. Spoon over the vegetables. Dress with fresh parsley and if you want you can crumble some feta or tofu over the top.