Grilled market vegetable salad with herbed toasts
SERVES 6-8
Pile the beautifully charred vegetables onto a large wooden board with the grilled toasts and serve.
1 head Radicchio Treviso, quartered
1 head cos lettuce, quartered
2 small fennel, quartered
6 courgettes, halved
160g cherry tomatoes
6 Japanese aubergines, halved
Coarse sea salt, to sprinkle
Extra virgin olive oil, to drizzle
A handful of freshly torn flat-leaf parsley, to garnish
SPANISH SHERRY MARINADE
120ml extra virgin olive oil,
60ml Jerez Spanish vinegar
2 garlic cloves, finely chopped
1 shallot, finely chopped
A pinch of Spanish smoked paprika
HERBED TOASTS
1 large baguette, thickly sliced
Garden Herb Butter (below)
1 Mix together all the marinade ingredients and season. The marinade will keep in a jar in the fridge for up to a month.
Put all
