CFMtimes chicken

Mid-Summer Barbecue Salad

2 fresh aubergines
2 fresh red peppers (capsicums)
1 pack cherry tomato medley
1 large ripe tomato
1 red onion, thinly sliced
1 cup flat-leaf parsley, chopped
1/4 cup extra-virgin olive oil
1 tbsp balsamic vinegar
Salt and pepper

Heat your barbecue. Prick the aubergines all over with a fork and cook with the peppers on the grill until the skin is charred and the flesh is soft. Remove the aubergines from the heat and peel away their skins under gently running water. Transfer the peppers to a covered bowl to sweat, then peel and remove seeds when they are cool enough to handle.
Cut the aubergines, peppers and tomato into bite-sized chunks, then combine with the parsley, red onion and cherry tomato medley. Whisk together the oil, balsamic vinegar, salt and pepper, toss through the salad and serve immediately. 



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