These wonderful vegetables are at their best in summer. The salad is topped with pomegranate which, although imported, adds wonderful flavour and colour. Molasses is also a favourite of mine. Combine it with thick Greek yoghurt to make a beautifully smooth dressing with a bit of tang. I am a fan of using the barbecue as much as possible, as it means less mess in the kitchen, and this salad lends itself perfectly to that.
Ingredients
50 ml | Olive oil |
1 | Aubergine, large, cut into 3cm cubes (Main) |
1 | Onion, small, chopped |
4 cloves | Crushed garlic |
1 | Red chilli, chopped finely |
2 | Red peppers, seeds removed, cut into 3cm cubes |
1 | Green pepper, seeds removed, cut into 3cm cubes |
1 | Courgette, chopped |
200 g | Beans, topped and tailed or cut into smaller pieces if large |
2 | Tomatoes, large, quartered |
½ | Pomegranates, seeds removed |
Dressing
½ cup | Basil, chopped |
½ cup | Greek yoghurt |
1 Tbsp | Pomegranate molasses |
Directions
- First make the dressing by combining all the ingredients. Season with salt and pepper and refrigerate until needed.
- Preheat barbecue to a medium heat. Pour 25ml oil on to the hot plate.
- Add the aubergine and cook for 5 minutes, or until soft. Remove and set aside.
- Add the remaining oil then the onion, garlic, chilli, peppers, courgettes, beans and tomatoes.
- Toss every 2 minutes and cook until slightly charred and golden and just cooked through.
- Add the aubergine back for the last 2 minutes to combine. Adjust seasoning.
- Serve on a platter. Sprinkle with pomegranate seeds and drizzle over the dressing.