BBQ’d Mediterranean Salad


½ -1 cup olive oil

½ red capsicum, deseeded and quartered

½ green capsicum, deseeded and quartered

½ yellow capsicum, deseeded and quartered

½ eggplant, big dice

1 zucchini, sliced lengthways

1 knob garlic, skin left on

Sea salt and pepper

½ cup pine nuts, toasted

1 tsp fresh oregano leaves

1 cup fresh basil leaves

1 cup fresh Italian parsley, roughly chopped

½ cup black olives, pitted

1 cup goats feta, marinated

½ tbsp capers

Extra olive or walnut oil to drizzle

Balsamic vinegar



In a hot pan heat pine nuts, garlic on BBQ.

Cut up eggplant, zucchini, capsicums and dress in a bowl with olive oil, salt, pepper. Cook on BBQ until charred.

Once charred vegetables are cooked, cut up and mix in a salad bowl. Add capers, olives, herbs, feta, pine nuts, balsamic vinegar and drizzle with olive oil.