Grilled Vegetable Salad With Honey Mustard And Chi Recipe - A medley of colourful vegetables grilled, served with honey mustard sauce and crushed peanut chikki.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Yellow squash, Zucchini

Cuisine : Fusion

Course : Salads

Grilled Vegetable Salad With Honey Mustard And Chi

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Grilled Vegetable Salad With Honey Mustard And Chi Recipe - how to make Grilled Vegetable Salad With Honey Mustard And Chikki


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Yellow squash round slices1

  • Zucchini round slices1

  • Brinjal round slices1

  • Red bell pepper cut into strips1

  • Yellow bell pepper cut into strips1

  • Asparagus cooked6 stalks

  • Artichoke 2 pieces

  • Cherry tomatoes 1 cup

  • Honey mustard sauce 2 tablespoons

  • Peanut's Chikki 1 piece

  • Lollo rosso romaine and ice berg lettuce200 grams

  • Spring onions with greens 4

  • Extra virgin olive oil 600 millilitres

  • Salt to taste

  • Crushed black peppercorns to taste

  • Oil 2-3 tablespoons


Step 1

Heat a grill pan. Arrange yellow squash, zucchini and brinjal in the pan.

Step 2

Add oil and cook it on a high heat. Add red and yellow bell peppers. Turn the vegetables over and grill.

Step 3

Tear lollorosso, iceberg and romaine lettuce and place in a bowl. Roughly crush chikki and chop asparagus stalks.

Step 4

Chop the artichoke pieces and add to the pan. Add cherry tomatoes and asparagus to the lettuce bowl.

Step 5

Chop spring onion greens and add to the bowl. Chop spring onion bulbs and add to the pan.

Step 6

Toss the vegetables lightly and transfer them to the bowl. Add chikki, honey mustard sauce and extra virgin olive oil.

Step 7

Sprinkle salt, crushed black peppercorns and mix lightly. Serve.