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.
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).
- Roasted pumpkin seed kernels: 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.
- Avocado: 0.5 piece
- Cape gooseberry (physalis): 3 pieces
- Shallot: 5 head
- Jalapeno pepper: 0.5 piece
- Garlic: 2 cloves
- Romaine lettuce: 1 piece
- Cavolo nero (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.
- Baby pattypan squash: 10 pieces
- Eggplant: 1 piece
- Shallot: 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.
- Fresh herbs: 1 bunch
- Roasted pumpkin seed kernels: 0.3 glass
- Sesame seeds: 2 teaspoons
- Lemon: 1 piece
