warm BBQ salad with tangy tomato dressing

Ideal for alfresco dining – this recipe is prep’d and cooked outdoors ☀️🌲🥗

Prep | 5 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | 20 minute meal

INGREDIENTS

Warm BBQ salad:

⁃ 1x 400g tin of cooked lentils, drained

⁃ 1x head of gem lettuce, leaves rough-chopped

⁃ 40g green beans, topped and tailed

for the BBQ:

⁃ 1tbsp extra virgin olive oil

⁃ 3 pack of mixed peppers, thinly-sliced

⁃ 1x onion, thickly-sliced

⁃ 100g vegan halloumi, cut into approx inch thick squares

Tangy tomato dressing:

⁃ 2tbsp ketchup

⁃ 50ml apple juice

⁃ 1tbsp apple cider vinegar

⁃ 1tbsp maple syrup

⁃ 1tsp Dijon mustard

METHOD

⁃ Preheat your BBQ. Meanwhile prep all grill items, toss in the oil, add to a vegetable basket on the BBQ and grill for 10-15 minutes until softened with some char. Toss a few times for an even cook

⁃ Meanwhile, add the green beans to a pan of salted boiling water on the BBQ hob and cook for 3 mins or until tender with some bite. Drain and steam dry above the pan. Alternatively, cook in the veg basket on the BBQ (10 mins max)

⁃ While you wait, whisk the dressing ingredients in a small bowl and set aside

⁃ When the vegetables are ready, build the salad. Add the lentils to a shallow serving dish and top with the grilled vegetables. Scatter over with chopped lettuce and drizzle with dressing. I hope you enjoy and let me know if you make it 👍

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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