Grilled Vegetable Salad
A smoky Levantine salad that turns charred vegetables into a vibrant side.
Grilling gives vegetables a smoky depth that raw ones cannot match. Here grilled aubergine, peppers and tomatoes meet parsley, green onion and pomegranate seeds, dressed with pomegranate molasses and olive oil. A warm, deeply flavoured salad served with tahini as a distinctive side or an appetising starter.
How to Prepare
Grill the bell peppers, eggplant and tomato until charred and soft, then peel and chop.
Combine the grilled vegetables with chopped parsley, green onion and pomegranate seeds.
Dress with salt, lemon juice, pomegranate molasses and olive oil and toss.
Drizzle tahini over the top before serving.
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Grill the vegetables over an open flame for the best smoky flavour.
Ingredient Swaps
Replace pomegranate molasses with extra lemon juice and a pinch of sugar. | Add grilled courgette to the vegetables depending on the season. | Swap the parsley for coriander or mint for a different note.
Common Questions
How do I peel the aubergine and peppers easily after grilling?
Seal them in a bag for a few minutes so the steam loosens the skins.
Is the salad served warm or cold?
It is delicious warm right after grilling, and can be served cold too.
When do I add the dressing?
Right after chopping the grilled vegetables so they absorb the flavours.
What is the tahini for?
Served over or beside the salad to add a creamy texture that balances the smokiness.
Can I grill over gas?
Yes, you can char the vegetables directly over a gas flame, in the oven or on a grill.
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