Grilled Vegetable Salad With Honey Mustard Sauce

Ingredients 

• 1 yellow squash, cut into round slices
• 1 tablespoons honey mustard Sauce
• 1 brinjal, cut into round slices
• 1 red bell pepper , cut into strips
• 1 yellow bell pepper , cut into strips
• 6 stalks cooked asparagus
• 2 artichoke pieces 
• 1 cup cherry tomatoes
• 1 zucchini , cut into round slices
• 1 piece peanut's chikki
• 200 grams lollo rosso romaine and ice berg lettuce
• 4 spring onions with greens
• 60 millilitres extra virgin olive oil
• Salt to taste
• Crushed black peppercorns to taste
• 2-3 tablespoons oil

Method

1. Heat a grill pan. Arrange yellow squash, zucchini and brinjal in the pan. Add oil and cook it on a high heat. Add red and yellow bell peppers. Turn the vegetables over and grill.
2. Tear lollorosso, iceberg and romaine lettuce and place in a bowl. Roughly crush chikki and chop asparagus stalks. Chop the artichoke pieces and add to the pan. Add cherry tomatoes and asparagus to the lettuce bowl. Chop spring onion greens and add to the bowl. Chop spring onion bulbs and add to the pan. Toss the vegetables lightly and transfer them to the bowl. Add chikki, honey mustard sauce and extra virgin olive oil. Sprinkle salt, crushed black peppercorns and mix lightly. Serve.