Meals and Courses

Grilled Vegetable Salad

cook 30 mins
  • 200 g (7 oz) button mushrooms
  • 1 red pepper, cut into quarters
  • 1 green pepper, cut into quarters
  • 1 onion, sliced 1 cm (1/2 inch) thick
  • 2 long green chillies
  • 1 tablespoon olive oil
  • 3 tomatoes, chopped
  • 400 g (13 oz) can chickpeas
  • 2 hard-boiled eggs, chopped
  • 100 g (3 1/2 oz) black olives
  • salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoons chopped flat-leaf parsley
  • 3 tablespoons chopped mint
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 tablespoons lemon juice
  • 1 teaspoon harissa
  • Preheat the grill. Toss the mushrooms, red and green peppers, onion and chillies with the olive oil and season generously with salt and pepper. Spread out the vegetables on to a large nonstick baking sheet and cook under the grill for 4–5 minutes each side until charred and almost tender, then tip on to a chopping board.
  • When the vegetables are cool enough to handle, chop into bite-sized pieces and set aside to cool.
  • To make the harissa dressing, mix all the dressing ingredients in a small bowl until well combined and set aside.
  • Put the chopped vegetables, tomatoes, drained chickpeas and dressing in a large bowl and toss until well combined. Spoon the salad on to serving plates and top with the chopped egg and black olives.
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