A fresh summer salad with grilled vegetables, goat cheese and a spicy ginger dressing
When I think of summer I imagine enjoying delicious BBQ food in the garden with some nice music playing in the background. I really love a good piece of meat, but I absolutely think there should be something 'fresh' on the side. A good salad is therefore an absolute must. When Erik and I made this salad, the wonderful music of reggae legend Bob Marley was playing. Add a bit of sun and a good glass of wine and the summer feeling was there.
That feeling only grew stronger when we tasted this special salad. Scents, colors and flavors come together. A bite of this salad with Bob's tunes in the background made me think of a summer festival, and the salad's name was born:summer festival salad.Unique, fresh and perfect for an evening of BBQ-ing with friends. Give me lots of nights like this =D
1. Toast the pine nuts in a dry frying pan and wash the salad. Cut the tomatoes into pieces and slice the zucchini and bell peppers. Put the salad in a bowl and toss with some salt, pepper and olive oil. Also rub the peppers and zucchini with salt, pepper and olive oil and grill them on the BBQ until they have brown grill marks.
2. Meanwhile wash and chop the strawberries and make the dressing: stir the ingredients together. Add the goat cheese, pine nuts and tomatoes to the salad and toss everything. Top with the grilled vegetables and strawberries and finish with the dressing. Have a lovely summer evening!
Recipe
This summery salad combines grilled zucchini and bell pepper with lamb's lettuce, arugula, fresh strawberries and firm goat cheese. Finished with a bright dressing of olive oil, ginger syrup and lime, it's the perfect dish for a warm summer evening.
| Course | Side dish |
|---|---|
| Kitchen | Mediterranean |
| Servings | 4 |
| Preparation time | 30 min |
|---|---|
| Total | 30 min |
1. Toast the pine nuts in a dry frying pan and wash the salad. Cut the tomatoes into pieces and slice the zucchini and bell peppers. Put the salad in a bowl and toss with some salt, pepper and olive oil. Also rub the peppers and zucchini with salt, pepper and olive oil and grill them on the BBQ until they have brown grill marks.
2. Meanwhile wash and chop the strawberries and make the dressing: stir the ingredients together. Add the goat cheese, pine nuts and tomatoes to the salad and toss everything. Top with the grilled vegetables and strawberries and finish with the dressing. Have a lovely summer evening!
This salad is ideal to serve during a summery BBQ evening. The combination of warm grilled vegetables with the fresh greens and sweet strawberries makes the dish surprising and light.
Tip: toast the pine nuts beforehand in a dry frying pan and store them in a small bowl so they're ready to use. You can also make the dressing earlier in the day and keep it chilled until serving.
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