Grilled Vegetable Salad with Mint and Pomegranate
Ingredients
- 1 cup of thick Greek-style yoghurt
- 4 tablespoon of extra virgin olive oil
- 1 teaspoon each of chopped marjoram, rosemary and thyme
- salt and freshly ground black pepper
- 1 medium-sized eggplant
- 4 slim zucchini, thinly sliced
- 1 each red and yellow pepper
- 2-3 tablespoon sesame seeds
- 20 mint leaves
- fresh pomegranate seeds (optional)
- pomegranate molasses for drizzling
- flatbreads for serving (optional)
Method
- Preheat oven to 190°C (fanbake).
- Drain yoghurt in a sieve lined with paper towels while preparing the vegetables. 3.Put oil in a bowl with marjoram, rosemary and thyme. Add ½ teaspoon of salt and plenty of freshly round black pepper. Thinly slice eggplant into rounds and add to bowl. Toss gently. Thinly slice zucchini and add to bowl, toss well.
- Cook vegetables in a hot ridged grill pan, or on a preheated oiled barbecue hotplate until golden. Transfer vegetables to a platter as they are done, and season with salt and pepper; don’t rinse the bowl they were tossed in.
- Cut peppers in half and remove the cores and seeds. Cut peppers into chunks and toss in bowl with remaining seasoned oil.
- Transfer peppers to a shallow roasting dish, scraping in any oil from the bowl, and roast in the oven for about 20 minutes, stirring twice, until coloured and just starting to soften down. Season with salt and pepper and add to platter of vegetables.
- Put sesame seeds in an ovenproof dish and toast for 5-7 minutes, until golden.
- Transfer drained yoghurt to a bowl and beat until smooth.
- Spoon blobs of yoghurt over the vegetables. Scatter mint leaves on top (if large, tear into smaller pieces). Scatter with pomegranate seeds (if using), then drizzle with pomegranate molasses and sprinkle with sesame seeds.
- Serve immediately, with flatbreads.