Name: Braaied vegetable salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 20 g fresh basil chopped; 2 Tbs cashew nuts chopped; lemon zest and juice; 4 Tbs fresh chillies 573; 1 garlic cloves, crushed; 100 ml fresh chillies 573; 3 garlic cloves, crushed; 3 Tbs fresh thyme chopped; 2 yellow pepper quartered; 1 aubergine trimmed, sliced lengthways; 4 courgettes baby, sliced lengthways; 2 red onion wedges

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Ingredients (12)

DRESSING:

20 g	fresh basil — chopped
2 Tbs	cashew nuts — chopped
	lemon — zest and juice
4 Tbs	fresh chillies — 573
1	garlic — cloves, crushed

Salad:

100 ml	fresh chillies — 573
3	garlic — cloves, crushed
3 Tbs	fresh thyme — chopped
2	yellow pepper — quartered
1	aubergine — trimmed, sliced lengthways
4	courgettes — baby, sliced lengthways
2	red onion — wedges

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Method:

Place all the ingredients for the dressing in a small food blender and whizz until smooth. Leave to one side.

Preheat the braai or a grill to medium-high.

In a bowl, mix the olive oil, garlic and thyme. Lay the vegetables on a large tray, then brush them all over with the flavoured oil. Season.

Cook the peppers for 10 minutes, turning occasionally, until cooked through and lightly charred. Transfer to a heatproof bowl and cover with clingfilm.

Cook the aubergine and courgettes for 3-4 minutes on each side until lightly charred and just cooked. Transfer to a serving platter. Reduce the heat and cook the onion wedges for 5-6 minutes, turning occasionally, until cooked through.

Peel and discard the loose, charred skins from the peppers and add the flesh to the serving platter along with the onion wedges.

Serve immediately with the dressing, for drizzling, in a small jug.