VEGETARIAN RECIPE

BBQ Salad

Byron Bay

Byron Bay

INGREDIENTS

2 Clove Garlic
2 Cup Fresh Flat-Leaf Parsley Leaves
1 Bunch Fresh Basil
4 Whole Fresh Mint Leaves
1/2 Cup Capers
6 Whole Gherkins In Sweet Vinegar
1 Tablespoon Chopped Anchovies
1 Tablespoon Dijon Mustard
3 Tablespoon Red Wine Vinegar
8 Tablespoon High-Quality Extra-Virgin Olive Oil, Plus More As Needed
Black Pepper
Sea Salt
2 Large Sweet Potatoes, Cut Into Rounds 3 Whole Ears Corn
1 Whole Bell Peppers
1 Medium Zucchini, Sliced Into Strips
1 Cup Sliced Halloumi Cheese

Equipment:
Traeger Grill

- Feeds 2 -

Byron Bay

Byron Bay

HOW TO MAKE IT

  1. For the Salsa Verrde: Peel the garlic and pick the herb leaves, then finely chop on a large cutting board with the capers, gherkins and anchovies.

  2. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.

  3. Balance the flavours with black pepper, a bit of sea salt and a little more vinegar, if needed.

  4. When ready to cook, set Traeger temperature to 350°F (175°C) and preheat, lid closed for 15 minutes.

  5. Toss all the vegetables in extra-virgin olive oil and grill the vegetables for 30 mins, or until golden and soft. Once cool enough to handle, cut the cheeks off the bell pepper, and discard the inner membrane, seeds, and stem. Cut all the vegetables into bite-sized pieces.

  6. Heat a large skillet on the grill and fry cheese slices for a couple of minutes on each side or until a golden brown crust is formed Toss cheese and veggies together. Serve with salsa verde, enjoy!

In partnership with Traeger Grills

Byron Bay