Chargrilled vegetable salad with whipped basil fetta

INGREDIENTS

2 red capsicums

2 small zucchini, thinly sliced lengthways

250g butternut pumpkin, thinly sliced

1 small eggplant, thinly sliced into rounds

2 teaspoons fresh thyme leaves

2 tablespoons garlic-infused extra virgin olive oil

200g cherry truss tomatoes, cut into portions

175g mini capsicums

2 tablespoons pine nuts, roughly chopped

1 teaspoon lemon zest

50g mixed salad leaves

WHIPPED BASIL FETTA

200g fetta, crumbled

1/4 cup thickened cream

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

2 tablespoons finely chopped fresh basil leaves

Step 2

Heat a barbecue grill or chargrill pan over high heat. Cook red capsicum for 4 to 5 minutes each side or until tender and skin is blistered and blackened. Transfer to a snap-lock bag. Seal.

Step 3

Add pumpkin, zucchini and eggplant to grill. Cook pumpkin for 3 to 5 minutes each side, and zucchini and eggplant for 2 to 3 minutes each side, or until vegetables are charred and tender. Transfer to a bowl. Add tomatoes and mini capsicums to grill. Cook for 2 to 3 minutes or until beginning to char and collapse. Set aside to cool slightly.

Step 4

Meanwhile, make Whipped Basil Fetta: Place fetta, cream, oil and lemon juice in a small food processor. Process until smooth, scraping down sides (do not over-process). Transfer to a bowl. Add basil. Season with pepper. Stir to combine.

Step 5

Heat remaining oil in a small frying pan over low heat. Add pine nuts. Cook, stirring, for 3 to 4 minutes or until just golden. Add lemon zest. Cook for 1 minute.

Step 6

Peel and discard skin from capsicum. Add to vegetables in bowl. Add salad leaves. Toss to combine. Arrange mixture on a serving plate with tomatoes and mini capsicums. Dollop with whipped fetta and sprinkle with pine nut mixture. Serve.