Chargrilled spring vegetable and tomato salad

By Jamie Humby | Chef

Published 2 December 2024

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A bowl of chargrilled spring vegetable and tomato salad sits on a wire rack

This simple, delicious salad is the perfect way to get in some extra veggies.

That’s why we’re kicking spring vegetables up a notch with this chargrilled tomato salad, packed with crisp greens and resting in a yoghurt, lemon and avo crème. Be sure to use fresh produce to get that fantastic crunch as you eat, and bring some eye-catching variety to the table with colourful tomatoes topped with delicious feta and toasted hazelnuts.

Prep time

20m

Cook time

15m

Serves

4

Ingredients

14

Ingredients

1 tbsp olive oil
100g snow peas, trimmed
100g sugar snap peas, trimmed
1 bunch asparagus, sliced in half on an angle
1 zucchini, sliced lengthways
1 avocado
100g low fat Greek yoghurt
1 lemon, juiced and zested
1 clove garlic, finely diced
3 large tomatoes (mixed colours)
1 punnet cherry tomatoes (mixed colours)
100g light feta cheese
2 tbsp toasted hazelnuts, roughly chopped
Fresh mint leaves to serve

Method

Step 1:

Pre-heat a barbecue or chargrill on high.

Step 2:

In a large bowl, add olive oil, peas, asparagus and zucchini, and toss to evenly coat.

Step 3:

Place the vegetables on a hot grill and cook for 8 to 10 minutes until they’re nicely charred, turning them often so they don’t burn. Remove and set aside.

Step 4:

Meanwhile, in a food processor add avocado flesh, yoghurt, lemon and garlic, and purée until smooth. Set aside.

Step 5:

Roughly chop your tomatoes and cooked zucchini.

Step 6:

Spread avocado crème on a large platter, then add your tomatoes and grilled vegetables. Sprinkle with feta, nuts and fresh mint leaves to serve.