CHARGRILLED VEGETABLE SALAD
Serve these chargrilled vegetables with torn buffalo mozzarella, for a lovely starter or light supper
Provided by Barney Desmazery
Categories Dinner, Side dish, Starter
Time 1h20m
Number Of Ingredients 10
Steps:
- First, blacken the peppers all over - do this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
- While the peppers are cooling, mix the oil, vinegar, garlic and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgement - courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.
- When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.
Nutrition Facts : Calories 126 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.66 milligram of sodium
DUKKAH/DUQQA (PRONOUNCED DOO-KAH)
Dukkah is an Egyptian specialty that is not strictly speaking a spice blend, but rather a blend of roasted nuts seasoned with spices. It is typically used as a dip with bread or fresh vegetables, and eaten as an Hors D'Oeuvre. It can also be used as a side dish to the main course of a meal. Dukkah makes a crunchy coating for chicken or fish when put on before pan-frying. You can use macadamia & almonds or hazelnuts & or almonds.
Provided by Rita1652
Categories < 30 Mins
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Place the almonds on a baking sheet, and bake for about 5 minutes, or until fragrant. Set aside to cool.
- In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled almonds into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
- To serve:.
- Place Dukkah in bowl and dip bread first in olive oil or avocado oil and then Dukkah.
FATTOUSH WITH DUKKAH
Fattoush, the Middle Eastern salad made with stale pita and vegetables, is usually seasoned with za'tar, which can itself be considered a version of a dukkah.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 10m
Yield 6 to 8 generous servings
Number Of Ingredients 11
Steps:
- Break the pita into pieces.
- Combine the lemon juice, salt, olive oil and pepper in a small bowl.
- Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 354 milligrams, Sugar 3 grams, TransFat 0 grams
CHARGRILLED VEGETABLE AND HALOUMI SALAD
Make and share this Chargrilled Vegetable and Haloumi Salad recipe from Food.com.
Provided by Jubes
Categories Peppers
Time 20m
Yield 4 chargrilled vege and haoumi salads, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
- Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
- Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
- Preheat a chargrill pan on high heat.
- Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
- Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
- Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
- Divide salad between 4 serving plates. Season with salt and pepper to serve.
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