Chargrilled vegetable salad with rocket and balsamic

Chargrilling vegetables gives them smoky superpowers in this salad, especially when combined with caramelised balsamic vinegar for sweet tartness, rocket for a bitter touch, and a crumble of feta cheese for saltiness.

Chargrilled vegetable salad with rocket and balsamic Credit: Kitti Gould

• serves

  2

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• ½ small butternut pumpkin (about 350 g), seeded, cut into 5 mm-thick slices
• ½ firm eggplant, cut into 5 mm - thick rounds
• 1 red capsicum, membrane trimmed and cut into 4 cm pieces
• extra-virgin olive oil, for brushing and drizzling
• 60 g baby rocket leaves
• caramelised balsamic vinegar, for drizzling
• 60 g Greek feta, crumbled

Instructions

1. Heat a barbecue grill or chargrill pan on medium–high.
2. Brush the pumpkin, eggplant and capsicum with a little oil and season with salt and pepper.
3. Chargrill the vegetables in batches for 2 minutes on each side or until tender. Transfer to a plate and set aside to cool slightly.
4. Place the rocket in a large bowl. Add the vegetables, drizzle with caramelised balsamic vinegar and a little olive oil and toss to coat. Arrange on a platter and scatter with feta.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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