A really lovely summer salad that combines garlic-roasted summer vegetables with garden-fresh salad leaves to create a barbecue accompaniment that has a definite Mediterranean feel to it, bringing sunshine into your meal even if the British weather isn’t delivering!
Serves 4 as a side dish
What you need…
1 each of red, yellow and green bell peppers, cored and sliced
2 courgettes, sliced
3 cloves garlic chopped
Splash of olive oil
250g asparagus, trimmed
4 medium tomatoes, quartered
A selection of your favourite salad leaves (I like basil, rocket, spinach, iceberg and chicory) cleaned and torn to bite-size
for the salad dressing
2 tablespoons olive oil
1 dessertspoon good quality balsamic vinegar
1 teaspoon Dijon mustard
What to do…
Preheat your oven to 200° / 400°f / gas 6.
Tip the peppers, courgettes and garlic into a deep ovenproof dish, slosh in the olive oil and stir it through the vegetables. Pop in the oven for 20 minutes. Remove from the oven and give them a quick stir – some of the peppers will be just starting to take on a char-grilled look – perfect. Tip in the asparagus and mix them in before popping the dish back in the oven for a further 20 minutes. Remove from the oven, stir in the tomatoes and set aside until room temperature.
In the bottom of your salad bowl, tip the oil, balsamic and mustard. Mix together with a fork. Just before you are ready to eat, tip in your roasted vegetables mix and then scatter over the salad leaves. Toss the whole lot together and serve alongside barbecued fish and meats, maybe with some piping hot and slightly gooey mozzarella garlic bread (already blogged) or new potatoes as well. A feast indeed!
A made-up recipe that we’ve been enjoying for years!
So easy that it sort of does itself, allowing you to do the other prep for a great barbie.