Grilled aubergine and courgette salad

Braais are not just for meat. If you’re cooking your meat over the open flame anyway, why not chargrill some braai salads too? We decided to take the Lotus Grill Portable Fan-Assisted Braai for a bit of a spin and quickly made this scrumptious grilled aubergine and courgette salad. It’s a gem squash alright.

braai salads

Ingredients (serves 4):

2 Tbsp sesame seeds
2 aubergines, trimmed and cut lengthways into 5mm slices
4 courgettes, topped, tailed and cut lengthways into 5mm slices
4 patty pans, topped, tailed and cut lengthways into 5mm slices
¼ cup olive oil
Small handful of mint, basil and coriander leaves, roughly torn
Small handful of rocket

For the dressing

1 tsp Thai fish sauce
1 tsp sesame oil
3 Tbsp soya sauce
Juice of 2 limes
1 small red chilli, halved, deseeded and finely sliced
3 Tbsp brown sugar
2 garlic cloves, finely minced

Method:

1. In a small bowl, whisk together the ingredients for the dressing and set aside.
2. In a small frying pan, dry-fry the sesame seeds over a medium heat, until lightly golden and fragrant. Tip into a small bowl and set aside.
3. Put the aubergines, patty pans and courgettes into a large bowl, drizzle over the olive oil and toss with your hands, until well coated.
4. Grill them in batches, over a hot fire, until golden and charred on the outside and soft in the middle. We used the Lotus Grill Portable Fan-Assisted Braai. If you don’t fancy lighting a fire, you can also use a griddle pan.

Grilled-veg-on-lotus

5. Tip the warm aubergines, patty pans and courgettes into a large bowl with the dressing, herbs, rocket and sesame seeds and toss everything until well combined to serve.

braai salads

With thanks to Jenna May Viney for the recipe and styling.