Grilled Vegetable Salad With Honey Mustard And Chi

Ingredients list for Grilled Vegetable Salad With Honey Mustard And Chi

• 1 Yellow squash round slices
• 1 tablespoons Honey Mustard Sauce
• 1 Brinjal round slices
• 1 Red bell pepper , cut into strips
• 1 Yellow bell pepper , cut into strips
• 6 stalks Cooked asparagus
• 2 pieces Artichoke
• 1 cup Cherry tomatoes
• 1 Zucchini 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
• to taste Salt
• to taste Crushed black peppercorns
• 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.