Grilled Squash Salad With Fig-Grape Dressing
Start to finish: 25 minutes
11/ tablespoons white 2 balsamic vinegar
1 teaspoon honey
3 tablespoons olive oil
Freshly ground black pepper
6 ripe figs, trimmed and quartered
11/ cups seedless grapes, 2 preferably a mix of types, halved
450g summer squash, cut lengthwise into 1/2-inch planks
3 tablespoons shelled raw pistachios, chopped
3 tablespoons crumbled feta
2 tablespoons torn tarragon
1. Heat a grill to medium-high.
2. In a large bowl, whisk together the vinegar, honey, oil, and a pinch each of salt and pepper. Add the figs and grapes and gently fold to coat evenly. Set aside.
3. Grill the squash until crisptender and grill marks appear, 4 to 5 minutes per side. Transfer to serving plates.
4. Spoon the figs and grapes with their dressing over the squash. Top with pistachios, feta, and tarragon and serve.
The figs and grapes release their juices, infusing the dish with fresh, fruity flavour.