Grilled vegetable salad with sauce

4 servings

30 minutes

This pan-Asian grilled vegetable salad with dressing is a true culinary masterpiece. It combines the freshness of greens, the spiciness of jalapeños, and the creamy texture of avocado. Roasted pumpkin seeds and sesame add a nutty flavor to the dish, while grilled eggplants and zucchinis reveal their rich, slightly smoky taste. The origins of the dish trace back to pan-Asian cuisine, where harmony of flavors and play of textures are key principles. It can be served as a standalone dish or as a side to meat and fish. Perfect for summer evenings when you want something light yet nutritious. Serving with lemon refreshes and highlights the brightness of the ingredients, making this salad a true discovery for gourmets.

Energy value per serving

• Calories: 276.4
• Proteins: 7.4g
• Fats: 18.4g
• Carbohydrates: 20.6g

Ingredients

• Peeled roasted pumpkin seeds: 0.3 glass
• Sesame seeds: 2 tsp
• Olive oil: 2.3 tbsp
• Salt: to taste
• Avocado: 0.5 pc
• Physalis: 3 pc
• Shallots: 5 head
• Jalapeno pepper: 0.5 pc
• Garlic: 2 clove
• Romaine lettuce: 1 pc
• Tuscan kale: 100 g
• Mint: 50 g
• Parsley: 50 g
• Tarragon leaves: 50 g
• Freshly squeezed lime juice: 2 tbsp
• Small squash: 10 pc
• Eggplants: 1 pc
• Green: 1 bunch
• Lemon: 1 pc

Cooking steps

1. Preheat the oven to 180˚C. Mix pumpkin seeds and sesame with oil on a baking tray; season with salt. Bake for 6-8 minutes, stirring occasionally, until golden (the pumpkin seeds should puff up).

   Required ingredients:

   • Peeled roasted pumpkin seeds: 0.3 glass
   • Sesame seeds: 2 teaspoons
   • Olive oil: 2.3 tablespoons
   • Salt:  to taste

2. Combine avocado, physalis, onion, jalapeño pepper, garlic, lettuce and cabbage leaves, mint, parsley, tarragon, lime juice, half of the roasted seeds with ¼ cup of water and blend until smooth; add salt.

   Required ingredients:

   • Avocado: 0.5 piece
   • Physalis: 3 pieces
   • Shallots: 5 head
   • Jalapeno pepper: 0.5 piece
   • Garlic: 2 cloves
   • Romaine lettuce: 1 piece
   • Tuscan kale: 100 g
   • Mint: 50 g
   • Parsley: 50 g
   • Tarragon leaves: 50 g
   • Freshly squeezed lime juice: 2 tablespoons

3. Can be prepared in advance: the sauce can be made 1 day before cooking the dish. Cover with a lid and place in the refrigerator.

4. Preheat the grill to medium heat (or heat a dry cast-iron skillet over medium heat). In a large bowl, combine pattypans, eggplant, onion, romaine lettuce with oil, mix and salt. Grill the vegetables for 5-10 minutes, stirring occasionally until tender and slightly charred.

   Required ingredients:

   • Small squash: 10 pieces
   • Eggplants: 1 piece
   • Shallots: 5 head
   • Romaine lettuce: 1 piece
   • Olive oil: 2.3 tablespoons
   • Salt:  to taste

5. Put some sauce on the plate (you should have some sauce left) and arrange the vegetables on top. Sprinkle with herbs and remaining seeds. Serve with lemon wedges.

   Required ingredients:

   • Green: 1 bunch
   • Peeled roasted pumpkin seeds: 0.3 glass
   • Sesame seeds: 2 teaspoons
   • Lemon: 1 piece