Wash and peel zucchini into ribbons using a large flat blade peeler.
Prepare the green beans and asparagus and char over a hot grill - BBQ is great! Alternitivly use a grill pan with a little dash of olive oil and lemon juice squeezed over. Keep turning the greens to get nice even char marks - grill until just softened (but still al dente). Set aside and now grill the zucchini in the same way. I pile it all on one large plate.
Wash and slice cherry tomatoes in half. Place on a flat baking tray, skin side down and drizzle with a little oil and season with salt and pepper. Place under the griller of you oven for 5-10 minutes until tomatoe skins start to blister.
Meanwhile, for the dressing whizz basil, olive oil, lemon juice, garlic, vinegar, Dijion and salt and pepper in a mini food processor or by hand. Check seasoning again to taste.
In a large salad bowl, scatter cooked/microwave Quinoa mix. Add your seasonal mix of grilled greens, the roasted tomatoes and dressing. Now mix salad very gently from the bottom of bowl with two large spoon or I like to use clean hands.
Finally just before serving scatter some quality Dukkah and Goats cheese.
Such a crowd pleaser for Summer and a fabulous BBQ dish served with charred corn, any marinated meats such as chicken, lamb, seafood or even snags!!!
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