Chargrilled spring vegetable salad with tomatoes and yoghurt avocado crème

Try this fresh spring salad of chargrilled vegetables and mixed tomatoes, served with yoghurt avocado crème.

Prep time: 20 mins
Cooking time: 15 mins
1 tbs olive oil
100g snow peas trimmed
100g sugar snap peas trimmed
1 bunch asparagus, sliced in half on an angle
1 zucchini, sliced lengthways
1 avocado
100g low fat Greek yoghurt
1 lemon juiced and zested
1 clove garlic finely diced
3 large tomatoes, mixed colors
1 punnet cherry tomatoes, mixed colors
100g light feta cheese
2 tbs toasted hazelnuts, roughly chopped
Fresh mint leaves to serve
  1. Pre heat a bbq or chargrill on high.
  2. In a large bowl, add olive oil, peas, asparagus and zucchini and toss to evenly coat.
  3. Place on a hot grill and cook for 8-10 mins until all the vegetables are nicely charred, turn them often so they don’t burn, remove and set aside.
  4. Meanwhile, in a food processor, add avocado flesh, yoghurt, lemon and garlic, puree until smooth and set aside.
  5. Roughly chop your tomatoes in any shapes you like as well as your cooked zucchini.
  6. Spread avocado crème on a large platter, then add your tomatoes, then your grilled vegetables, sprinkle with feta, nuts and fresh mint leaves.
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