Grilledvegetableandwhitebeansalad Recipes

WHITE BEAN SALAD WITH GRILLED FIGS

Steps:

• Preheat the grill to high heat.
• In a large serving bowl add the beans, onions, garlic, tomatoes, and lemon juice. Add 2 tablespoons of the olive oil and toss together. Cover with plastic wrap and refrigerate until chilled.
• In a large saute pan coated with the remaining 1 tablespoon olive oil, add the pancetta. Toss and stir until crispy and browned, about 3 to 4 minutes. Remove from the pan to a paper towel lined plate and set aside.
• Add the figs to a small bowl and add salt and pepper, to taste. Drizzle with olive oil and toss.
• Arrange the figs on the hot grill and cook until a nice char is achieved, about 1 to 2 minutes.
• Remove the bowl with the beans from the refrigerator. Add the blue cheese, pancetta, parsley, thyme, and the figs. Toss to combine and serve.

GRILLED VEGETABLE AND WHITE BEAN SALAD

Steps:

• Heat a griddle pan over a medium to high heat. Drizzle over the one T olive oil.
• Cook the peppers for 4 - 5 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan to a dish that can be kept warm and set aside.
• Add the onion rings to the pan the peppers were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the peppers and keep warm.
• Add the courgette slices to the pan the onion was cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the onions & peppers and keep warm.
• Add the mushrooms to the pan the courgettes were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the other veggies and keep warm.
• Add the griddled vegetables to a large serving bowl. Add the beans, tomatoes, basil leaves, rocket leaves and feta cheese and mix well to combine.
• Drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. Season with salt and black pepper.