Chargrilled vegetable and pita salad with feta & dukkah

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  • Serving: 4
  • Prep time: 25 m
  • Cook time: 10 m
  • Ready in: 35 m
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Want a warming salad with the lot? Look no further than this Middle Eastern style dish.

Credit by: KingOfChef

Ingredients

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Nutrients

1370 kj ENERGY
23g FAT TOTAL
6g SATURATED FAT
6.5g FIBRE
11g PROTEIN
19g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat oven to 200°C. Place the pita bread on a large baking tray. Bake for 10 minutes or until crisp. Set aside to cool. Break into small pieces.

  • Step 2

    Meanwhile, preheat a large chargrill on high. Combine the zucchini, capsicum, eggplant and 2 tablespoons of 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 zucchini mixture.

  • Step 3

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

Tips & variations

  • ((( Variations ))) Capsicum salad with goats cheese: Omit dukkah. Replace eggplant with 2 yellow capsicums, halved, deseeded, cut into 2cm-thick slices. Replace lemon juice with balsamic vinegar. Replace parsley and mint with baby rocket leaves. Replace feta with goats cheese. Sweet potato & zucchini salad with ricotta: Omit dukkah. Replace pita with 170g pkt bagel crisps and omit step 1. Replace the eggplant with orange sweet potato (kumara), peeled, thinly sliced. Replace the lemon juice with orange juice. Replace the feta with ricotta.

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