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Ingredients
Method
- 4 zucchini, sliced
- 3 red capsicums, cut into strips
- Olive oil
- 2 handfuls of baby tomatoes, halved
- 1 pack of wild rocket leaves
- 1 pack of baby spinach leaves
- For the Dressing
- 6 tbsp olive oil
- 2 tbsp white wine vinegar
- ½ tsp Dijon mustard
- Pinch of sugar
- Pop the zucchinis and capsicums in a bowl and drizzle with oil. Season well, toss to coat, then barbecue for 10 mins until softened and char-grilled. Meanwhile, make the dressing by whisking the ingredients together with some seasoning.
- Add the grilled veggies, rocket and spinach to a salad bowl and toss well. Drizzle with the dressing, toss again and serve.
20 mins
6 serving
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