Rustic BBQ Spring Vegetable Salad




20 mins


15 mins


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



  1. 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.
  2. Lightly coat the fennel, capsicum and onion and cook on the BBQ for 6 mins with the lid down, turn vegetables halfway through.
  3. Add the mushrooms, asparagus and zucchini to the BBQ and cook for a further 3 mins turning halfway. Set aside.
  4. For the dressing place juice of lime, orange, and lemon in a jar. Add orange zest, honey, mustard, and oil. Shake well.
  5. Assemble vegetables on a large plate, toss with dressing, top with walnuts, crumbled feta, and croutons.
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