Grilled Vegetable Salad with Parsley Dressing & Toasted Nuts

Serves 4

A gorgeous salad to enjoy whilst soaking up the rare London sun.

2 Aubergines
2 Courgettes
1 Bunch of Asparagus
1 Bunch of Parsley
4 Tbsp of Plain Yoghurt
1/2 a Lemon
1/2 a Garlic Clove
2 Handfuls of Nuts (I used Pine Nuts, Walnuts and Flaked Almonds)
Olive Oil
Salt

Start by making your dressing so the flavours have time to infuse. Add the parsley, yoghurt and garlic to a blender. Squeeze in the lemon juice, add 2 tbsp of olive oil and a generous pinch of salt. Blend until you get a nice creamy consistency, about 30 seconds. Place in the fridge until you’re ready to serve.

Cut the aubergine and courgette into long slices, about 1/2 an inch thick. Trim the hard ends off the asparagus. Drizzle the vegetables with olive oil and season with salt. We used a barbecue to cook the vegetables but you can use a hot griddle pan or frying pan as well. Grill the vegetables for 3-5 minutes on each side until tender and lightly charred.

Meanwhile, add a drizzle of olive oil to a pan on medium heat. Add the nuts, and toast them until crisp and fragrant, stirring often. These can burn quickly so keep an eye on them. Remove from the heat and allow them to cool in the pan.

Serve your grilled vegetables with the parsley dressing and toasted nuts.