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Chargrilled Holiday Vegetables, Pea & Mint Salad with Smokey Pepper Dressing

  • 2 cups fresh peas, blanched
  • 1/2 cup small mint leaves
  • 2 spring onions, thinly sliced
  • 2 baby zucchini, sliced lengthwise
  • 1 bunch asparagus, ends trimmed
  • 1 large yellow pepper, thickly sliced
  • 2 oz Greek feta, crumbled
  • 2 red peppers
  • 2 yellow peppers
  • 3/4 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • 1 tsp salt
  1. Prepare pea and mint salad first and set aside.

  2. Blanch peas in boiling water for 1 minute, drain and refresh under cold water. 

  3. Transfer to bowl. Toss with mint and onions.

  4. Season with salt & pepper to taste. Set aside.

  5. Preheat braai to high.

  6. Spray vegetables with olive oil and cook.

  7. Season to taste.

  8. Grill/ braai the vegetables evenly on all sides until tender, for about 5 minutes. 

  9. Transfer to serving plate and crumble feta over the top.

  10. Dressing:

  11. Place peppers directly onto the braai until the skin of the peppers has blackened and blistered, about 5 minutes.

  12. Place the blackened peppers into a bowl and tightly seal with plastic wrap. 

  13. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.

  14. Transfer the roasted peppers to a blender or food processor.

  15. Add the red wine vinegar, olive oil, and salt; blend until smooth.

  16. Serve grilled vegetables with salad and dressing.