Karl's Chargrilled Vegetable Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 teaspoons coarse grain mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon good quality olive oil
• 1 large yellow capsicum, cut into chunks
• 1 large zucchini
• 4 tablespoons puy lentils, cooked in light stock & cooled (brown lentils can be substituted)
• 10 cherry tomatoes, halved
• 1 egg, boiled & cut into 1/8ths
• 100 g goat cheese
• 100 g serrano ham, torn into rough pieces (or any airdried ham)
• 10 black olives
• 16 green lettuce leaves, torn

Recipe

• 1 make the dressing first by combining the dressing ingredients together and stirring well.
• 2 chargrill the capsicum - i heated a pan on medium heat, and put chunks of the capsicum in the pan skin side down. once it blisters, put it into a plastic bag for 15 minutes to sweat. the skins can then be removed easily.
• 3 slice the zucchini thinly, either in rounds or lengthways. chargrill until just starting to brown. set aside to cool.
• 4 place the halved cherry tomatoes under a grill until just starting to brown. set aside to cool.
• 5 tear the lettuce leaves and arrange on a large platter.
• 6 sprinkle the lentils over the lettuce.
• 7 arrange the veges on the lentils & lettuce, then crumble the goats cheese over the top.
• 8 add the olives, ham & eggs.
• 9 dribble the dressing over & serve with crusty bread.