Although we are well into autumn, end-of-summer zucchini, garlic and herbs are still plentiful around the farmers’ markets of Tasmania. Fire up the barbecue this weekend and have a go at this deceptively simple salad by Sarah Glover.
Cooking time: 30 minutes / Preparation time: 15 minutes /Feeds: 4 people
Ingredients:
2x sweet potatoes cut into round circles
3x corn cobs
1x capsicum
1x zucchini
1 cup vegan halloumi sliced (alternative: tofu)
1½-2 cloves garlic
2 big handfuls of fresh flat-leaf parsley
1 bunch of fresh basil
1 small handful of capers
1 small handful of gherkins, in sweet vinegar
1 tablespoon vegan mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
Method:
Salsa verde –
Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers and gherkins.
Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.
BBQ vegetables –
Peel the sweet potato and cut into thick slices. Prepare and slice the rest of your veg, to your liking.
Heat your Traeger or other grill to 180c, toss all of the vegetables in the extra virgin olive oil and BBQ the vegetables for 30mins or till golden soft and ready.
Whilst the veg is cooking, pop your haloumi or tofu onto the grill and cook until golden brown.
Layer the ingredients onto a share plate and drizzle with the salsa verde.
Sarah Glover is the author of WILD: Adventure Cookbook and an ambassador for Traeger Grills Australia. She is an explorer who has travelled the world in search of epic food and wild adventures. As a classically-trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scales cliffs and roams stretches of beach to create simple, uncomplicated and tasty food.
Recipe and images in this post courtesy Traeger Australia.
