serves
4
preparation
20 mins
cooking
15 mins
INGREDIENTS
1 fennel, cut into thick slices
8 mini capsicums
1 small red onion cut into wedges
4 mini zucchinis’, sliced lengthways
8 button mushrooms
1 small red onion cut into wedges
½ cup walnuts, roughly chopped
½ cup Persian feta
1 small baguette, broken into 2cm pieces
Olive oil
» Dressing «
2 tablespoon lime juice
2 tablespoon orange juice
1 tablespoon lemon juice
zest half and orange
1 teaspoon honey
2 teaspoon Dijon mustard
½ cup light olive oil
METHODS
- Preheat BBQ over a medium/high heat. Lightly coat the bread pieces in olive oil and cook on BBQ for approx. 6minutes or until golden brown. Then set aside.
- Lightly coat the fennel, capsicum and onion and cook on the BBQ for 6 mins with the lid down, turn vegetables halfway through.
- Add the mushrooms, asparagus and zucchini to the BBQ and cook for a further 3 mins turning halfway. Set aside.
- For the dressing place juice of lime, orange, and lemon in a jar. Add orange zest, honey, mustard, and oil. Shake well.
- Assemble vegetables on a large plate, toss with dressing, top with walnuts, crumbled feta, and croutons.