GRILLED SALAD

Prep Time: 10 min. Cook­ing Time: 25 min. Skill Level:

Men's Health (South Africa) - - FOOD -

WHAT YOU’LL NEED

½CUP PLUS6 TBSP OLIVE OIL 3 PLUM TOMA­TOES, HALVED 3 POR­TO­BELLO MUSH­ROOMS, GILL S SCRAPED OFF 3 MIE LIES 1 LARGE SWEET ONION, QUAR­TERED 0.4 KG AS­PARA­GUS, TRIMMED 0.4 KG HAL LOUMI CHEESE, CUT INTO 10-15 MM-THICK SLICES 2 HEADS RO­MAINE OR ICE BERG LET­TUCE, QUAR­TERED THROUGH THE CORE 1 HEAD RADIC­CHIO/ CHICORY/ RED CAB­BAGE, QUAR­TERED 3 TBSP LEMON JUICE 3 TBSP DI­JON MUS­TARD 1 TBSP MINCED SHALLOT

1. Heat to high. Brush veg­gies with ½ cup oil. On a grill pan/tin­foil grill the toma­toes, mush­rooms, mielies, and onion, cov­ered, turning oc­ca­sion­ally un­til ten­der, 10 to 20 min­utes. Set aside.

2. Add as­para­gus, cheese, let­tuce, and radic­chio. Grill un­cov­ered, turning of­ten un­til charred, about 5 min. Set aside.

3. Chop the onion, mush­rooms, as­para­gus, cheese, and let­tuce; add to a large bowl. Slice the radic­chio and cut the corn from the mielies; add them both to the bowl.

4. In a small bowl, whisk the re­main­ing 6 Tbsp oil, lemon juice, mus­tard, and shallot. Serve the dress­ing on the side. Feeds 6. 2 766 kilo­joules, 24g pro­tein, 28g carbs (8g fi­bre), 57g fat

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