Chargrilled Summer Salad with Basil Yoghurt Dressing
Serves: 6
Ingredients
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
½ cup Cyclops Thick & Creamy Yoghurt
2 tbsp basil pesto
1 tbsp lemon juice
Salt and pepper, to taste
Instructions:
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.
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