Grilled Vegetable Salad with Toasted Almonds and Goat Cheese

By Sally James
Seasonal vegetables are grilled on the barbecue and served tossed with a simple rustic dressing.


    • Asparagus
    • Dijon Mustard
    • finely diced shallot
    • lemon juice
    • olive oil
    • oregano leaves
    • red and yellow peppers
    • small leek
    • Soft goat cheese
    • Toasted almonds
    • watercress leaves or arugula
    • zucchini


    1. Whisk together the dressing ingredients.
    2. Brush all the vegetables with oil. Place the peppers, zucchini and leek on a preheated grill or barbecue and grill for 2-3 minutes each side minutes or until cooked as desired. Add asparagus in last minute of cooking.
    3. Place in a large bowl and season with the oregano, salt and pepper.
    4. Arrange on plates with the watercress, drizzle with the dressing and scatter with the almonds and goat cheese. Serve warm with a crusty loaf of bread, olive oil and balsamic.