This salad is one of the first things I make when spring rolls around and we are given amazing greens. Grilling the greens really intensifies their flavour and adds another depth of flavour with the smoky char from the grill. Recipe by advocate, Chef Tom Walton.
Ingredients 18
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Method 8
Combine the , , , a pinch of salt, and 1 tbsp in a small frying pan. Place over medium-high heat and cook, stirring often, for 3–4 minutes until the seeds are toasted and fragrant. Remove from the heat, stir through the , and set aside.
Bring a medium saucepan of water to the boil and lightly season with salt. Add the rinsed and cook for 15 minutes before draining and allowing to cool.
Preheat a grill plate over high heat.
Toss the , , and with 2 tbsp of olive oil. Season with salt and pepper.
Grill the , , and for approximately 4 minutes, turning and moving them throughout cooking until lightly charred but still bright green. Transfer to a large bowl.
Brush the lightly with a little more and season with salt and pepper. Put the spring onions on the grill and cook, turning often for 5 minutes, until nicely charred and softened.
Roughly chop the and combine with the in a small bowl, along with the , lemon juice, and a little salt and pepper. Mix well.
Place the charred greens into a large mixing bowl. Add the cooked , 1/3 of the seed mix, the yoghurt sauce, , , a splash of , and a splash of . Toss everything together, then serve scattered with micro herbs, more seed mix, and lemon wedges.
Notes
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