Grilled Squash Salad With Fig-Grape Dress­ing

Shape (Malaysia) - - Eat Right -

Start to fin­ish: 25 min­utes

11/ ta­ble­spoons white 2 bal­samic vine­gar

1 tea­spoon honey

3 ta­ble­spoons olive oil

Kosher salt

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.

Serves 4

The figs and grapes re­lease their juices, in­fus­ing the dish with fresh, fruity flavour.

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