Grilled vegetable summer salad
This vegetarian summer salad features chargrilled vegetables in an almond and yoghurt dressing and topped with a spicy deep-fried egg.
Ingredients
For the grilled vegetable salad
- 6 asparagus spears
- 1 bunch sprouting broccoli, about 200g/7oz
- 4 young heritage carrots
- 2 tbsp olive oil
- 400g tin chickpeas, drained and rinsed
- 1 handful watercress
- 1 handful rocket
- 50²µ/1¾´Ç³ú almonds, toasted
- 50²µ/1¾´Ç³ú hazelnuts, toasted
- salt and freshly ground black pepper
For the sumac crispy egg
- 1 soft-boiled free-range egg, peeled
- 1 free-range egg, beaten
- 4 tbsp sumac
- 4 tbsp sesame seeds
For the almond and yoghurt dressing
Method
To make the summer salad, chargrill the asparagus, broccoli and carrots in a dry griddle pan until cooked. Transfer to a large bowl, toss in the oil and season with salt and pepper. Add the chickpeas, watercress, rocket and nuts.
To make the crispy egg, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the egg in the beaten egg and then the sumac and the sesame seeds. Deep fry until crispy then carefully transfer to kitchen paper to drain.
To make the dressing, mix all the ingredients together. Add some water to loosen if needed.
Scatter the grilled vegetable mixture on a serving platter and pour over the yoghurt dressing. Top with the crispy egg.
