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Chargrilled vegetable and bread salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your salad with basil, lemon, and balsamic glaze instead of drowning it in olive oil.
Ingredients:
  • 4 slices (about 2cm thick) day-old sourdough bread (see note)
  • Olive oil spray
  • 1 garlic clove, halved
  • 2 bunches asparagus, woody ends trimmed, halved crossways
  • 1 large red capsicum, halved, deseeded, cut into strips
  • 2 large zucchini, ends trimmed, cut into 1cm-thick slices
  • 125.00 ml fresh basil leaves
  • 125g fresh ricotta, crumbled
  • Balsamic glaze, to drizzle
Instructions:
  • Heat up a barbecue grill or chargrill on high heat. Lightly spray the bread with oil and grill each side for 1-2 minutes until lightly charred. Rub one side of each slice with the garlic clove for added flavor.
  • Drizzle the asparagus, capsicum, and zucchini with oil before grilling for 2 minutes on each side until tender and slightly charred. Place them in a large bowl.
  • Tear the bread into pieces and place in a bowl. Mix in the lemon rind, basil, and ricotta, gently combining. Serve on individual plates and drizzle with balsamic glaze before serving.

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