Submitted by Lisa Rowell

Lisa says “I kind of make the salad up as I go along/depending on what’s in the fridge so it’s all flexible, and you will have to adapt to make it no/low carb, but the basics are….”

Ingredients

  • 4-5 Zucchini,
  • 2 red peppers,
  • 3 red onions,
  • 2 mielies (I would leave these out – or maybe not! The pop of yellow would be fab!)
  • Salad leaves (I would use a combination of baby spinach, watercress, rocket with some other lettuce leaves.)
  • 1 Avo – sliced or cubed
  • 2 Spring onions – finely sliced
  • Croutons (naturally I would leave these out or perhaps add in some roasted seeds and nuts)
  • Paneer (cheese)
  • Tumeric
  • Lemon juice

For Pickling

  • 100ml Vinegar
  • 3T brown sugar (would need to investigate a keto equivalent)
  • 2t salt

Dressing:

  • 3T hummus
  • 2T chermoula paste, (never heard of this! Google says its like harissa paste, which I love!)
  • 1T honey
  • 1T olive oil
  • A little hot water to thin down.
  • A little garlic and lemon juice to taste

 

Method

The chargrilled elements:

  • Slice the zucchini and peppers into strips about 1cm thick, cut 2 of the onions into quarters – drizzle all lightly with oil and herb salt, toss to coat.
  • Leave mielies whole.
  • Heat up a griddle pan till smoking hot then add in the veg, one layer at a time so you can control the charring.  Aim for the grill marks but still retain the crunch.  Set aside to cool.
  • Put the mielies in whole and turn occasionally until charred nicely.  When cool enough to handle, slice the kernels off in shards – like on TV 😉

Pickling the Onion:

  • Heat up 100ml vinegar with ±3T brown sugar and ±2t salt in a jug in the microwave, just enough to make the sugar dissolve easily.
  • Finely slice the 3rd onion into petals, and add to the hot vinegar mixture, give a good stir then set aside to cool.
  • This is a quick method of pickling.

The Cheese:

  • Cube the paneer, sprinkle with turmeric, salt and lemon juice, drizzle with oil and toss to coat.
  • Fry gently until crusty brown on the outside.  (Don’t over cook)
  • You could also do tofu or haloumi, or just crumbled feta at the end.

To assemble:

  • Cover a large platter with salad leaves
  • Arrange the cooled chargrilled veg on top, sprinkle over the pickled red onion slivers, paneer and avo.
  • Scatter over as many croutons as you like.
  • Good to go.

 

Dressing:

  • In a small jar combine 3T hummus, 2T chermoula paste, 1T honey, 1T olive oil, a little hot water to thin down.
  • Give it a good shake to combine (don’t forget to put the lid on ;-), season to taste, then shake up again.
  • You could add in more garlic and a bit of lemon juice if needed.

 

Lisa says its “also lovely to do cubed steamed butternut (I have a real weakness for roasted butternut myself), roasted beetroot, toasted almond slivers, mixed nuts and seeds.  Make it a whole meal with sauteed chicken fillets as well.  Options are pretty endless, and so worth it if you commit to the whole chargrilling effort.

 

Et, bon apetito.