Wednesday 27 / November / 2024
If you thought grill is only meant for meat, then it’s time to change your notion. The grill can do wonders to your everyday fruits. Time to sizzle with grilled salads.
Grilled Pineapple Salad
This salad takes its cue from the popular sweet and tangy mango salad in Thai restaurants.
Ingredients
• 1 pineapple
• 1 sweet red pepper, diced
• 1/3 cup diced red onions
• 1tbsp chopped fresh coriander
• 1tbsp fresh mint
Dressing
• 2tbsp granulated sugar
• 2tbsp vegetable oil
• 2tbsp lime juice
• 1tbsp fish sauce or soy sauce
• 1 clove garlic, minced
• A dash of chilli sauce
Preparation
• Dressing: In small saucepan, heat sugar, oil, lime juice, fish sauce or soy sauce, garlic and chilli sauce over medium heat, stirring occasionally, just until sugar is dissolved. Let it cool completely.
• With a sharp knife, cut off the crown and base of a pineapple. Cut off the skin. With the tip of a knife, remove the pineapple eyes; cut it crosswise into 1/2-inch (1cm) thick slices. Place on greased grill over medium heat, close lid and cook, turning once, for 20 to 30 minutes or until tender and browned. Let cool.
• Cut each slice into quarters, trimming off core; place in large bowl. Add dressing, red pepper, onion, coriander, and mint; toss to coat well. Salad can be covered and refrigerated for up to 8 hours. Let it stand at room temperature for 30 minutes.
Grilled Halloumi & Quinoa Salad
This grilled Greek salad is full of summertime flavour and is a good side dish. Quinoa provides an extra dose of protein.
Ingredients
• 2tsp vinegar
• 1/2tsp sugar
• 1 small clove garlic, chopped
• 1/8tsp red pepper flakes
• Salt
• Freshly ground black pepper
• 1/2 regular cucumber, peeled and diced
• 1 spring onion chopped
• 1/2 cup quinoa, rinsed and drained
• 1 cup water
• 2tbsp extra virgin olive oil
• 1/2 lemon
• 1/4 cup chopped flat-leaf parsley
• 2tbsp chopped mint
• 3 cups lettuce leaves, arugula, or other salad greens
• 8 ounces halloumi cheese, cut into 8 slices
Preparation
• In a medium bowl, whisk together vinegar, sugar, garlic, red pepper flakes, and a dash of salt and pepper. Add cucumber and spring onions and toss to combine. Cover and let stand.
• Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.
• In a large bowl, whisk together olive oil and 2tsp lemon juice. Add cooled quinoa, parsley, mint, and lettuce to the bowl and toss to coat.
• Heat a grill pan or skillet over medium heat (no oil) and grill the halloumi until golden, about two minutes on each side. (Cheese can also be grilled in a panini press.) When done, squeeze a little lemon juice over the cheese.
• Arrange quinoa salad on two plates and top with the halloumi and cucumbers (without liquid).
• Can make up to a day ahead and refrigerate. For best texture, add the lettuce and grill the halloumi just before serving.
Grilled Corn Salad
A smoky grilled corn salad loaded with fresh cherry tomatoes, avocado and basil leaves tossed in refreshing vinaigrette.
Ingredients
• 5 corn on cob
• 1 cup cherry tomatoes, halved
• 1 avocado, halved, seeded, peeled and diced
• 1/2 cup fresh basil leaves
• 1/4 cup diced red onion
• Salt and freshly ground black pepper, to taste
For the Vinaigrette
• 3tbsp olive oil
• 3tbsp apple cider vinegar
• 1tbsp freshly squeezed lemon juice
• Salt and freshly ground black pepper, to taste
Preparation
• In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt and pepper, to taste; set aside. In a large bowl of water, soak corn for 30 minutes; drain well. Preheat grill to medium high heat. Add corn to grill and cook until grill marks appear, about 3-4 minutes on each side; let cool before cutting the corn kernels off the cobs.
• In a large bowl, combine corn, tomatoes, avocado, basil, red onion, salt and pepper to taste. Stir in vinaigrette and gently toss to combine.
• Serve immediately.
Grilled Ratatouille Salad
Ratatouille, the famed French vegetable ragout, is traditionally simmered on top of the stove. Here, the vegetables are grilled, which intensifies the flavour of each and brings them all together in a deliciously smoky finish.
Ingredients
• Salt
• 2 medium eggplants, halved lengthwise
• 2 medium zucchini
• 6 tomatoes
• 1 yellow bell pepper
• 8 spring onions, trimmed
• 3tbsp extra-virgin olive oil, divided
• Freshly ground black pepper
• 2tbsp balsamic vinegar
• 1tbsp roughly chopped fresh parsley
Preparation
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Lightly sprinkle salt over cut sides of eggplant and let sit for 15 minutes (you will see beads of water form on the surface). Rinse eggplant and pat dry.
• Lay eggplant, zucchini, tomatoes, bell pepper, and spring onions on a baking sheet and drizzle with 1tbsp oil; season with salt and pepper.
• Grill vegetables, turning occasionally, until tender, transferring them to a baking sheet as they are done. The tomatoes, spring onions, and eggplant will cook the fastest (2–5 minutes); the zucchini and bell pepper will take about 8 minutes.
• Slice three-quarters of the tomatoes in half and grate the cut side over the coarse holes of a box grater into a medium bowl (discard core and any tomato skin left in your hand). Whisk in vinegar and remaining 2tbsp oil; season to taste with salt and pepper. Set vinaigrette aside.
• Chop remaining tomatoes and transfer to a large bowl. Chop remaining grilled vegetables into 1/2-inch pieces and add to bowl. Drizzle tomato vinaigrette over and toss gently to coat. Transfer vegetables to a serving platter or bowl and garnish with parsley. [email protected]
