Our favorite deli, Oil&Vinegar, sent us this summery recipe that you can actually make all year round: a salad with grilled vegetables!
For 4 persons:
- 500 grams potatoes (with skin)
- 1 tablespoon pink peppercorns
- 1 garlic clove, crushed
- 12 tablespoons hazelnut oil
- 4 tablespoons white wine vinegar
- 1 eggplant
- 2 red onions
- 250 grams cherry tomatoes
- 150 grams of feta
- juice of ¼ lemon
- flat leaf parsley
Scrub the potatoes and cut them lengthwise into 1cm thick slices. Boil the potato slices until al dente and rinse under cold water. Cut the red onion into 1 cm slices and the aubergine into 2 cm thick slices. In a large bowl, marinate the white wine vinegar, hazelnut oil, garlic and pink peppercorns. Crush the peppercorns when making the marinade
Mix the potato, aubergine and onion into the marinade and let it marinate for ten minutes. Divide these vegetables over the barbecue and grill until cooked through and grill marks are visible. Crumble the feta in a bowl, squeeze the lemon juice over it and let it marinate for 5 minutes. Arrange the vegetables on a platter. Cut the cherry tomatoes in half and divide with the feta and parsley over the salad.