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Chargrilled vegetable and pita salad with feta & dukkah
Chargrilled vegetable and pita salad with feta & dukkah
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Try this flavorful Middle Eastern salad for a hearty and satisfying meal.
Ingredients:
  • 2 pieces small pita bread
  • 2 large zucchini, trimmed, cut into 1cm-thick slices diagonally
  • 2 red capsicums, halved, deseeded, cut into 2cm-thick slices
  • 1 large (about 450g) eggplant, trimmed, quartered lengthways, cut into 1cm-thick slices
  • 125.00 ml fresh continental parsley leaves
  • 125.00 ml fresh mint leaves, torn
  • 20.00 ml almond dukkah
  • 100g feta, crumbled
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 200°C. Spread out the pita bread on a large baking tray and bake for 10 minutes until crispy. Let it cool, then break into small pieces.
  • Preheat a large chargrill on high heat. Toss zucchini, capsicum, eggplant, and 2 tablespoons of oil in a bowl. Season with salt and pepper. Grill one-third of the vegetable mixture for 3 minutes on each side until tender and slightly charred. Repeat with the rest of the vegetables in 2 more batches.
  • In a big bowl, combine lemon juice with the remaining oil. Add the zucchini mix, parsley, and mint, and toss gently. Mix in the pita bread. Serve the salad in bowls, then top with dukkah and feta. Serve with lemon wedges.

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