Grilled to Perfection

I have to apologise for being so scarce this last week. It's been one of those weeks when you don't know exactly which day it is, because the days go so fast you can't keep pace. Like usual once we hit October, everything goes into high gear and it takes a few days to catch your breath.

Even though summer is taking it's right old time in arriving, salads have started to appear back on our table. I don't usually make salads which require lots of time to prepare, but this grilled vegetable salad is a great exception.

Grilled vegetable Salad

Salad
1 large or 2 small Aubergine thinly sliced
5 or 6 Courgettes thinly sliced
12 Asparagus spears
1 Red Onion thinly sliced
1 cup Chickpeas
5 Sun dried tomatoes thinly sliced
10 Mint Leaves torn roughly

Dressing
50ml Extra Virgin Olive Oil
Juice of 1 lemon
1 Garlic Clove crushed

Grill the aubergine, courgettes and asparagus. I use my cast iron griddle pan.
Mix in the rest of salad ingredients in a bowl.
Pour over the dressing and let it rest for at least an hour or over-night.