✨Chargrilled Summer Salad with Basil Yoghurt Dressing ✨
This chargrilled summer salad is a flavour-packed combination of smoky grilled vegetables, nutty buckwheat, and a creamy basil yoghurt dressing. Naturally gluten-free, it’s a perfect addition to summer BBQs or an easy meal prep option. The basil yoghurt dressing brings a refreshing, herby kick that ties it all together. Serve it as a vibrant main or a nourishing side—either way, it’s fresh, healthy, and bursting with flavour!
--Ingredients --
For the Salad🥗:
▪️2 tbsp olive oil, plus more if needed
▪️¾ cup buckwheat, rinsed
▪️2 ears sweetcorn, kernels removed
▪️2 large red capsicums, deseeded and cut into strips
▪️2 courgettes, sliced into half-moons
▪️200g cherry tomatoes, halved
▪️75g feta, crumbled
▪️2 cups rocket
For the Basil Yogurt Dressing 🌿:
▪️½ cup Cyclops Thick & Creamy Yoghurt
▪️2 tbsp basil pesto
▪️1 tbsp lemon juice
▪️Salt and pepper, to taste
-- Method --
▪️Bring a pot of salted water to a boil. Add the rinsed buckwheat and simmer for 10-12 minutes until just tender. Drain, rinse under cold water, and set aside to cool.
▪️Heat a large pan over medium-high heat with a drizzle of olive oil. Sauté the sweetcorn, capsicums, courgette, and cherry tomatoes in individual batches, cooking until slightly charred but still firm. Add more olive oil as needed. Transfer to a plate, season with salt and pepper, and let cool slightly.
▪️In a small bowl, whisk together the yoghurt, pesto, lemon juice, salt, and pepper until smooth.
▪️Assemble the salad in a serving bowl, by spreading out the cooked buckwheat. Arrange the grilled vegetables on top, then scatter over the feta and rocket. Drizzle with a little of the basil yogurt dressing, toss gently, and serve immediately with extra dressing alongside.
Enjoy!
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Big cheers to all the athletes who brought their strength and skill to the sand.. we ensured to fuel them and cheering crowd with our Greek flavours-
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