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Chargrilled zucchini and cranberry salad recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious salad with green veggies, goat's cheese, and dried cranberries.
Ingredients:
  • 5 medium zucchini
  • 2 bunches asparagus, trimmed
  • 1 tsp dried oregano
  • 1 tsp cracked black pepper
  • 36.40 gm extra virgin olive oil, plus extra to serve
  • 40.00 ml chopped dried cranberries
  • 20.00 ml pine nuts, toasted
  • 20.00 ml lemon zest
  • 60g goat’s cheese, crumbled
  • 62.50 ml small fresh mint leaves
Instructions:
  • Slice the zucchini lengthwise into 5mm-thick pieces using a sharp knife.
  • Preheat a barbecue grill or chargrill pan on high heat. Combine zucchini, asparagus, oregano, pepper, and oil in a bowl and mix well. Grill zucchini and asparagus in batches for 2 to 3 minutes per side until tender and slightly charred. Arrange on a serving platter and sprinkle with salt before serving.
  • In a bowl, mix cranberries, pine nuts, and lemon zest. Add goat's cheese and mint on top of the vegetables. Sprinkle with the pine nut mixture and drizzle with extra oil before serving.

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