Karl's Chargrilled Vegetable Salad Recipe

Name: Karl's Chargrilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons coarse grain mustard; 2 tablespoons balsamic vinegar; 1 tablespoon good quality olive oil; 1 large yellow capsicum, cut into chunks; 1 large zucchini; 4 tablespoons puy lentils, cooked in light stock & cooled (brown lentils can be substituted); 10 cherry tomatoes, halved; 1 egg, boiled & cut into 1/8ths; 100 g goat cheese; 100 g serrano ham, torn into rough pieces (or any airdried ham); 10 black olives; 16 green lettuce leaves, torn

Servings: persons

2 teaspoons coarse grain mustard
2 tablespoons balsamic vinegar
1 tablespoon good quality olive oil
1 large yellow capsicum, cut into chunks
1 large zucchini
4 tablespoons puy lentils, cooked in light stock & cooled (brown lentils can be substituted)
10 cherry tomatoes, halved
1 egg, boiled & cut into 1/8ths
100 g goat cheese
100 g serrano ham, torn into rough pieces (or any airdried ham)
10 black olives
16 green lettuce leaves, torn

1
Make the dressing first by combining the dressing ingredients together and stirring well.
2
Chargrill the capsicum - I heated a pan on medium heat, and put chunks of the capsicum in the pan skin side down.
3
Once it blisters, put it into a plastic bag for 15 minutes to sweat.
4
The skins can then be removed easily.
5
Slice the zucchini thinly, either in rounds or lengthways.
6
Chargrill until just starting to brown.
7
Set aside to cool.
8
Place the halved cherry tomatoes under a grill until just starting to brown.
9
Set aside to cool.
10
Tear the lettuce leaves and arrange on a large platter.
11
Sprinkle the lentils over the lettuce.
12
Arrange the veges on the lentils & lettuce, then crumble the goats cheese over the top.
13
Add the olives, ham & eggs.
14
Dribble the dressing over & serve with crusty bread.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons coarse grain mustard, 2 tablespoons balsamic vinegar, 1 tablespoon good quality olive oil, 1 large yellow capsicum, cut into chunks, and more.

Yes, Karl's Chargrilled Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Karl's Chargrilled Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions