Grilling It Softly

Tonight’s question: How to make salad more interesting? I had a boiled egg and pulled all the rest out of the veg box – and started mulling them over…

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The Veg of Choice:

  • arugula
  • half a cucumber on its last legs
  • 3 bell peppers (traffic lights: red, yellow and green)
  • 1 apple

Other stuff:

  • 1 boiled egg
  • some gravlax

 

I don’t often whip out the old, trusty grilling pan. But this time, with the bell peppers, it seemed the best option.

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I took about half of each pepper, cut those into suitable bits (big but still mouth-friendly) and half an apple, sliced – but not too thin.

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I first gave the peppers more time on the pan and then added the apple slices. I took them off the heat once there was a hint of softness and definite grilled, dark bits.

In the meantime, I’d halved and sliced the cucumber and rinsed the arugula, and set them on a plate. Then I made a salad dressing. I wanted some spice, to match the arugula and combat the lax and egg. So I came up with another use for my darling harissa! But just drizzle the salad with the dressing. A little goes a long way.

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  • half tsp harissa
  • good dollop of olive oil
  • splash of sherry vinegar
  • 2 pinches of sugar
  • 1 pinch of salt

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Enjoy with a glass of chilled Muscat wine from Alsace. Not too shabby.

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