Thursday, August 4, 2011

Chargrilled vegetable & pita salad with feta & dukkah recipe


Enjoy our collection of Delicious & Tasty Ramadan Recipes!

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chargrilled vegetable & pita salad with feta & dukkah Recipe. Enjoy Middle Eastern salad recipes and learn how to make Chargrilled vegetable & pita salad with feta & dukkah.

Want a warming salad with the lot? Look no further than this Middle Eastern style dish.

Cooking Time 20 minutes

Ingredients (serves 4)

2 pieces small pita bread
2 large zucchini, trimmed, cut into 1cm-thick slices diagonally
2 red capsicums, halved, deseeded, cut into 2cm-thick slices
1 large (about 450g) eggplant, trimmed, quartered lengthways, cut into 1cm-thick slices
60ml (1/4 cup) olive oil
1 tbs fresh lemon juice
1/2 cup fresh continental parsley leaves
1/2 cup fresh mint leaves, torn
1 tbs almond dukkah
100g feta, crumbled
Lemon wedges, to serve

Method

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.

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.

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.

Notes

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.

Source
Good Taste - May 2008, Page 39
Recipe by Chrissy Freer

More Salad Recipes:

Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad 

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