Chargrilled Vegetable and Pita Salad with Feta and Dukkah

This is a quick midweek meal that is easy to prepare, loaded with vitamins and is easy on the budget as well. My May 7 posting was on dukkah and one of the ways mentioned how to use it was in salads. Dukkah helps to spice up the flavors in this dish.

Serves 4
recipe from Good Taste

2 pieces small pita bread
2 large zucchini, trimmed and cut into 1cm thick slices
2 red bell peppers, halved, deseeded and cut into 2cm thick slices
450g eggplant, trimmed, quartered lengthways
60ml (1/4 cup) olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon honey
1/2 cup fresh parsley
1/2 cup fresh mint leaves, torn
1 tablespoon dukkah (or to taste)
100g feta, crumbled

Preheat oven to 200c. Place the pita bread on a large baking tray. Bake for 10 minutes or until crisp. Set aside to cool. Break into small pieces. Meanwhile, preheat a large chargrill on high. Combine the zucchini, bell pepper, eggplant and 2 tablespoons oil in a large bowl. Season with salt and pepper. Cook one third of the zucchini mixture on the grill for 3 minutes each side or until tender and lightly charred. Repeat, in 2 more batches with the remaining mixture.

Whisk together the lemon juice, honey and remaining oil in a large bowl. Add the zucchini mixture, parsley and mint and toss to combine. Divide the salad among serving bowls, Sprinkle with dukkah and feta.

The Culinary Chase’s Note: The feta helps to keep the flavors intense and the dukkah gives it that added crunch. Use your favorite vegetables and now that the weather is warmer, it’s time to start using that BBQ to grill the vegetables and pita bread!